Warning: Constant WP_SITEURL already defined in /home4/youralle/public_html/wp-config.php on line 78

Warning: Constant WP_HOME already defined in /home4/youralle/public_html/wp-config.php on line 79
Your Allergy Chefs Allergy Friendly Lasagna Recipes|Vegetarian Lasagna Recipes
Print
Best vegan Lasagna by Your Allergy Chefs

Sweet Potato, Kale, Artichoke & Mushroom Lasagna

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!

Ingredients

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

Instructions

  1. Clean and slice mushrooms. Heat large saucepan over medium heat, then add mushrooms. To prevent sticking, add a tablespoon of water as needed at the beginning of the cooking process, until mushrooms release their juices. Cook, stirring occasionally, until soft and most of the juices have evaporated, about 8 minutes. When mushrooms are cool, place in refrigerator until you are ready to assemble lasagna.
  2. In a medium saucepan, bring about 2 inches water to a boil. Place kale in a steamer basket and set in saucepan. Lower heat to a simmer, cover and steam for 4 minutes. Remove steamer basket from saucepan and chop kale when cool. Place in refrigerator.
  3. In a small bowl, whisk together the sweet potato puree, coconut milk and salt until smooth. Place in refrigerator.
  4. Steps 1 - 3 can be prepared ahead of time.
  5. When you are ready to assemble the lasagna, lightly coat a large baking sheet with olive oil. Set aside.
  6. Cook noodles according to package directions. Tinkyada noodles will take approximately 10 minutes. The noodles should be slightly undercooked since they will be cooked again in the oven. Drain and rinse under cold water. Lay out noodles on prepared baking sheet to prevent from sticking and tearing during assembly.
  7. Preheat oven to 350 degrees F. 
  8. To assemble, spread 1 cup sweet potato puree on the bottom of a (13x9x2-inch) casserole or lasagna dish. Arrange a layer of noodles lengthwise over puree, overlapping by about 1/2-inch.
  9. Spread 1-1/2 cups marinara sauce over the noodles. Top with half of the mushrooms, half of the kale and 1 cup artichokes. Sprinkle with 1 cup alternative cheese shreds.
  10. Arrange a second layer of noodles in opposite direction to first layer, trimming with shears to fit. Spread with remaining sweet potato puree. Top with remaining mushrooms, kale and artichokes. Sprinkle on 1 cup alternative cheese shreds.
  11. Arrange third layer of noodles lengthwise. Spread remaining 1-1/2 cups marinara sauce over them. Top with 1 cup mozzarella cheese alternative.
  12. Cover lasagna with parchment paper to prevent cheeze from sticking. Then, wrap tightly with foil and bake 40 minutes. Uncover and bake an additional 15 minutes, or until sides are bubbling and lasagna is done.

Notes

  • If using fresh sweet potatoes, bake 2 potatoes in an oven preheated at 400 degrees F, until done. Baking time should be approximately 1 hour, but depends on the size of the potatoes. They will cook faster if wrapped in foil. When cooked and cooled, cut in half and scoop out flesh. Mash and measure out 1-1/2 cups and place in medium bowl. Add 1/2 tsp salt and 1 cup lite coconut milk and blend until smooth using a hand held mixer. Using fresh potatoes will need more coconut milk than using canned.
  • Tinkyada noodles come in a 10-ounce package. There are 13 noodles to a pack. For this dish, we used 17 noodles.
  • You can use canned artichoke hearts or bottoms. If using frozen, you will need 2 (8.5 ounce) packages, thawed. The amount of chopped artichokes should measure 2 cups. 

Courses Mains

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/sweet-potato-kale-artichoke-mushroom-lasagna/