Vegan Sweet Potato Lasagne with Zucchini and Basil Pesto

Try this delightful vegan low-carb lasagna recipe. Made with sweet potatoes, mushrooms and zucchini with basil pesto sauce and tastes even better than the real deal.

Recipe

Prep Time: 15 mins
Cook Time: 60 mins
Yields: 6

Ingredients

  • 1 tablespoon dairy-free butter
  • 2 cups sliced mushrooms
  • 1/2 cup chopped green onions
  • 1/2 cup chopped parsley
  • 2 medium sweet potatoes, thinly sliced
  • 2 zucchinis, thinly sliced
  • 1 medium carrot, grated
  • For the Basil Pesto:
  • 2 cups loosely packed basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon pine nuts
  • 1 tablespoon nutritional yeast
  • salt and pepper, to taste

Method

  1. Make the pesto sauce first. Add all the ingredients into a blender and process until smooth. Set aside.
  2. In a frying pan melt butter over medium heat and add mushrooms, onions and parsley. Cook for about 10 minutes or until mushrooms are golden brown. Set aside.
  3. Preheat oven to 180°C and grease a baking dish. Arrange sweet potatoes in a single layer at the bottom of the baking dish overlapping slightly. Spread about 1 tablespoon of the pesto sauce on the sweet potato layer. Following with half of zucchini slices, mushrooms and carrots. Repeat with the remaining ingredients, reserving some pesto sauce for serving and finishing the top layer with sweet potatoes. You will have three layers of sweet potato in total.
  4. Cover with foil, and bake for 40 minutes. Remove the foil and bake uncovered for another 5 minutes or until golden brown and tender. Serve lasagna warm, topped with the remaining pesto sauce. Enjoy right away.

Nutrition Facts

Per serving: 195 KCALS | 10.3G FAT | 1.6G SAT FAT | 24.5G CARBS | 2.6G SUGAR | 4.7G FIBRE | 3.9G PROTEIN

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