Apr 302020

I my Gosh!! 😮 Sweet Potato 🍠 Lasagna
Simply delicious 😋, totally making this again!!!
Gluten free and diary free!!
Yes!! I can have lasagna again!!
The combination will go, what?? But so yummy 😋
Plant based supper. We are trying get more plants in everyday!!

For this dish use white-fleshed sweet potatoes, which can have brown, purple, or reddish-orange skin (they may be labeled as yams, as sweet potatoes often are). Their flesh is starchier and drier than the moister, sweeter orange-colored varieties, such as the “garnet” or “jewel” type; and they are better in this dish because they will hold their texture without becoming overly moist or runny. 

  • Serves: serves 4
  • Active Time: 35 mins
  • Total Time: 2 hrs
  • Step 1: Preparing the Cashew Cheese, Potatoes, and Greens

Ingredients

• 1 cup raw cashews
• 1 1/2 tbsp nutritional yeast
• 2 tbsp fresh lime juice
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 lb white-fleshed sweet potatoes (4 to 5 medium), peeled and cut into big pieces
• 1 tbsp fresh lime juice
• 2 cups leeks, white and light green parts, finely chopped
• 4 cups button mushrooms, finely chopped
• 2 sm cloves garlic, minced
• 1 bunch Swiss chard, stemmed and finely chopped (about 4 cups)
• 1 bunch spinach, stemmed and finely chopped (about 4 cups)
• sea salt, to taste

Description

To prepare the cashew cheese 
Place the cashews in a small bowl and add at least 1 cup water. Set aside to soak until softened, 1 to 2 hours. Drain the cashews and place them in a blender or food processor with the nutritional yeast, lime juice, garlic powder, salt, pepper, and ¾ cup water. Blend until the mixture is smooth and has the consistency of a cream cheese. Transfer the cashew cheese to a zip-top bag or a squeeze bottle and set aside.

Prepare the sweet potato filling 
Place a steamer basket insert in a saucepan filled with about 2 inches of water. Bring the water to simmer and add the sweet potatoes. Cover the pan and steam until tender when pierced with the tip of a sharp knife, 15 to 17 minutes. Transfer the sweet potatoes to a large bowl.

Use a potato masher to mash the sweet potatoes. Add the lime juice and salt to taste and mix well. Set aside.

Prepare the sautéed greens 
In saute pan on medium to high heat, add the leeks to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize the leeks. Add the mushrooms, garlic, and salt. Cook, covered, over medium heat until the mushrooms are soft, 5 to 7 minutes. Add the Swiss chard and the spinach and cook, uncovered, until the greens are tender, 5 to 7 minutes. Remove from the heat and let cool. 

Step 2: Making the Sauce


Ingredients

• 3 med tomatoes, diced (about 3 cups)
• 2 (6-ounce) cans tomato paste
• 1/4 cup onion, diced
• 2 dates, pitted
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/8 tsp freshly ground black pepper
• sea salt, to taste

Description

To prepare the tomato sauce, in a blender or food processor, combine the tomatoes, onion, tomato paste, dates, garlic, and 1 cup water. Blend until smooth. Transfer the mixture to a saucepan and add the oregano, basil, pepper, a generous pinch of salt, and 2 cups water. 

Cook over medium heat for 40 minutes. Taste for seasoning and set aside.

Step 3: Assembling and Cooking the Lasagna

Ingredients

• 1 lb rice lasagna pasta noodles (16 noodles)

Description

Preheat the oven to 350°F.

Bring a large pot of water to a boil. Cook the pasta according to the instructions on the package. Drain thoroughly. Lay out the noodles on a wire rack or towel, making sure they are spread out and not layered on top of one another to avoid sticking. 

To assemble the lasagna, in the bottom of a 9 x 13-inch baking pan that is at least 2 inches deep, spread 11/2 cups of the tomato sauce. Arrange a layer of 4 lasagna noodles on top, overlapping each noodle slightly with the one that was laid down before.

Top with half of the mashed sweet potatoes, then another layer of 4 noodles. Spread all of the sautéed greens on top. Pipe half of the cashew cheese on top (if the cashew cheese is in a zip-top bag, just snip off one corner so you can pipe the cheese over the greens).

Arrange a layer of 4 pasta noodles on top of the cheese. Spread half of the remaining tomato sauce over the pasta. Spread the remaining sweet potatoes on top.

Arrange the last layer of pasta atop the sweet potatoes. Spread the remaining tomato sauce on top. Pipe the remaining cheese over the sauce in a fun zigzag or swirling pattern.

Bake until the cheese on top is lightly browned and the sauce is bubbling along the sides of the pan, about 35-45 minutes. Let stand for 5 minutes before serving.

Serve hot with your favorite side salad.

Enjoy 😉

Let me know what you think?

Yours in Health and Happiness,

Penny ( Certified Health Coach)

poweredbyplants #JPLifestyles #makingadifference #healthyhabitssolutions #Certifiedhealthcoach #PennysKitchen #passionandpurpose 

Penny Welke

I would like to induced myself Penny Welke I am happily married for 30 years, we have 4 children, 9 grandchildren My husband owns is own lawn care and snow removal business. I am a retired hairstylist of 30 years. I have work in salon and spa salon. I worked as cosmetologist for 30 years and Massage Therapists 11 years. In 2015 I got induced to wonderful company a easy solution how to get more fruits and vegetables to everyday, helping myself and others how to shred bad habits teaching others how live a healthy lifestyle. I love doing both profession because they go hand and hand. It was long and hard decision to give up my salon business but my heart wasn't in anymore, my heart led in direction in following my passion in Health and nutrition In 2009 my Avenue changed, deciding to take a leap of faith and started my own business. I working chiropractic office until he closed the doors than I had find place to do my massage business. Finding a place across from Red Robin behind mcmanion chiropractor and physical therapy building been there for 3 years. Having a passion for health and nutrition. Impacting people lives with my hands and impacting people and with their health. Teaching people how to live a healthy lifestyle by shredding bad habits by creating healthy habits. Seeing the benefits of getting regular massages on a regular basis. Helps with circulation Stress Headaches, Muscle tone Helps with preventing Helps improve posture, muscle tension The modalities I do is bamboo massage, deep tissue, trigger point, warm stone, myofasacia , relaxation, pregnancy massage. Using warm towels, essential oils. I customize my services and tailor each session to your individual needs. Whether you are looking to reduce stress, reduce pain, or are recovering from an injury – I am here to help you achieve your goals through therapeutic massage. I impact people lives with my hands and I impact people lives with their health. Giving them a solution to help them with their neck, shoulders and back issues. Giving them hope through massage and wellness. More and more physicians are recommending therapeutic massage for their patients as they see all the great benefits it has. I see on average of 5 or more referrals every week from the medical community. Ask your healthcare providers if they think massage would benefit you. Whether migraines, low back pain, plantar fasciitis, fibromyalgia or whatever your ailments are more than likely the pain and suffering can be helped with regular massage. Because of Juice Plus my family is living a healthier lifestyle. I thought I was somewhat healthy but learned with JP+ and Shred10 program what healthy really is! My body was going through a-lot hormone changes ended up with dermatitis, allergies in early 40’s. Suffered with IBS most of my life, dealing with diarrhea and constipation and rectal pain. Taking prescription medications for all of them. Taking handful of vitamins on market and spending tons of money on them. I know I needed a change. 4 years ago, I am thankful for my friend shared a simple way to flood my body with fruits and vegetables. So I decided to get started right away I noticed more energy, I no longer take medicines for my lBS , allergies or my dermatitis. I sleep better, I can focus better,I am regular and no retal pain, skin and hair is healthier, cravings shifted and rarely ever sick, my immune system improved, inflammation has greatly improved. I feel younger in 50’s than I did in my 30’s and 40’s. A process I was Making in Health everyday to live a healthier lifestyle, with one simple change. I am grateful for a solution to impact our Health and others giving them hope, provide families with a simple solution to use everyday and help them to live healthier lifestyle. Because of Juice Plus I will inspire and leave a legacy that impacts generations to come.


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