Sage-Infused Vegan Sweet Potato Ricotta Lasagna

"Sweet Potato and Sage Vegan Ricotta Lasagnalayers of roasted sweet potato, sage-infused vegan ricotta, and tomato sauce baked to perfection."

CiaoBella

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8/3/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savor layers of tender roasted sweet potatoes, fragrant sage-infused vegan ricotta, and rich tomato sauce, all baked to a bubbly, golden finish. This wholesome, oil-free vegan lasagna offers a comforting, herbaceous flavor profile with plant-based protein and creamy texture, perfect for cozy weeknight dinners or special gatherings. Naturally free of fish, seafood, basil, and cilantro, it’s a pure celebration of autumnal flavors.

vegan savory comforting herbaceous oil-free autumn

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Name: Sage-Infused Vegan Sweet Potato Ricotta Lasagna
Yield: 6
Ingredients: 3 medium sweet potatoes, peeled and thinly sliced; 12 lasagna noodles (no-boil or cooked according to package); 1 ½ cups raw cashews, soaked for 4 hours or overnight; ¾ cup water; 2 tbsp fresh sage, finely chopped; 2 tbsp nutritional yeast; 2 tbsp lemon juice; 2 garlic cloves; 1 tsp salt; 1 ½ tsp black pepper, divided; 4 cups homemade or store-bought tomato sauce (oil-free); 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp red pepper flakes (optional); Fresh sage leaves for garnish

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