Yield 8 Servings
Free of: gluten and top 8 allergens.
Kale, artichokes, mushrooms, sweet potato puree, tomato sauce and lots of cheeze make this hearty vegetable lasagna one that is sure to be a favorite!
16 ounces fresh button or cremini mushrooms, or a combination of both
5 cups firmly packed kale, washed and ribs removed (about 3 ounces)
1 (15-ounce) can sweet potato puree (See Recipe Notes)
3/4 cup lite coconut milk
1/2 tsp kosher or sea salt
14 ounces allergen-free lasagna noodles, such as Tinkyada (See Recipe Notes)
2 (14.1 ounce) cans artichoke hearts, drained and roughly chopped (See Recipe Notes)
24 ounces marinara sauce, such as Rao's
3 cups mozzarella-style cheeze shreds, such as Daiya
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/sweet-potato-kale-artichoke-mushroom-lasagna/