Vegetarian Sweet Potato Lasagna with Quinoa

This vegetarian sweet potato lasagna with quinoa requires no boiling of noodles and assembly couldn't be easier!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 268kcal

Heat oven to 400 degrees Fahrenheit. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 35-40 minutes, until soft.
In the meantime, combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 minutes. Fluff with a fork.
Coat a 9 by 13 inch baking dish with cooking spray.
Combine quinoa with tomato sauce.
In another bowl, combine ricotta cheese, egg, basil, and Italian seasoning. Mix well.
Assemble: Spread half of the sauce mixture evenly into the baking dish. Add the vegetables, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top.
Bake the lasagna, covered, for about 30-35 minutes. Let stand for about 5 minutes before serving.

Dairy-free? You can use any non-dairy ricotta alternative, like almond or soy-based.
Egg is usually added to lasagna to help "bind" the cheese. The yolk also adds richness to the dish. However, you can leave it out completely in this recipe.
If you want more protein, you can add any cooked, diced or shredded beef, chicken, or pork. You can also add tofu or beans. Simply combine with the quinoa sauce mixture.
Transfer to an airtight container and keep in the fridge for up to 5 days. Freeze for up to 3 months.