/gheeː peaː teaː/
Servings: 4 | 0 minutes | 350 kcal
This dish was first conceived as a healthier alternative to traditional lasagna, by a group of vegan chefs in California.
This is a playful twist on the classic lasagna, using sweet potato slices in place of pasta. It' nutritious, hearty, and absolutely delicious.
Ingredients
- 3 pieces Sweet potatoes
- 2 cups Spinach
- 2 teaspoons Garlic
- 2 teaspoons Olive oil
- 2 cups Cashews
- 1/4 cups Nutritional yeast
- 1 teaspoons Salt
- 1 teaspoons Pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Slice sweet potatoes lengthwise into about 1/8" thick slices.
- Place sweet potato slices onto a baking sheet and bake for about 10 minutes to soften. Remove and let cool.
- In a pan, sauté spinach and garlic in olive oil over medium heat until spinach is wilted. Set aside.
- In a blender, combine cashews, nutritional yeast, salt, and pepper. Blend until smooth.
- In a baking dish, layer sweet potato slices, spinach mixture, and cashew sauce. Repeat layers until all ingredients are used, finishing with a layer of cashew sauce.
- Cover with foil and bake for 15 minutes. Then remove foil and bake for another 15 minutes, or until top is golden and bubbly.