I love using sweet potatoes as an alternative to pasta, as they still have a starchy, comforting texture, and they’re loaded with fiber, vitamins, and minerals. Sweet potatoes are a good source of vitamin C, which is not only linked to boosting the immune system, but it may also help your body produce collagen, which helps maintain the skin’s elasticity. This lasagna is packed with plant-based protein, thanks to a hearty layer of quinoa and lentil “meat.”
Quinoa is a complete source of protein, containing all the essential amino acids your body needs, and I love pairing it with red lentils for an extra boost. They cook together in just 15 minutes, making this lasagna relatively quick to assemble!
To keep this vegan dish nut-free, I made a béchamel sauce out of pureed white beans for added creaminess. It blends together in just minutes and adds a comforting creaminess to the overall lasagna. (Plus, even more fiber and protein.) The result isn’t exactly like traditional lasagna, but I find it equally as comforting.
Feel free to add a layer or two of cheese to this lasagna if your family isn’t dairy-free. It’s a great way to sneak more vegetables and plant-based protein into your week, especially if you have leftovers to enjoy for a future meal, too.
Recipe Notes:
Need a tomato-free option? Try using my Tomato-Less Marinara Sauce instead. When shopping for marinara sauce, check the label to make sure it’s sugar-free and has less than 4 g of oil per serving. I like the “Fat Free Marinara Sauce” from the 365 Brand at Whole Foods, which is oil-free, as well.
I imagine you could customize this recipe in a number of different ways, so please leave a comment below if you try something different! We can all benefit from your experience. — Reader Feedback: What’s your favorite healthy comfort food? SaveSave SaveSave SaveSave
