The Lasagna Recipe That Convinced My Family to Eat Plant-Based! #vegan #oilfree

This isn’t just another vegan lasagna recipe. It’s the one that finally did the impossible: it convinced my extended family to love plant-based food. Forget the dry, bland vegan recipes you’ve tried before. This whole food plant-based recipe delivers all the comfort and flavor you crave, but with a healthy twist. We’re swapping out refined pasta for tender sweet potato sheets and ditching processed ingredients for a hearty lentil and spinach filling.

The secret? A ridiculously creamy, oil-free “cheese” sauce made from simple whole foods and a rich tomato sauce underneath. This is the recipe you’ll be making again and again. The one that proves healthy eating can be just as delicious as your favorite comfort food. Ready to win over your family and friends?

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KEY MOMENTS
00:00 Introduction
00:18 Saute onions
00:36 Saute spinach
01:31 Prepare sauce
02:29 Prepare cheese sauce
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04:22 Sponsor: Complement Essential
04:56 Assemble
09:05 Reveal & taste test

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Let’s make a plant-based sweet potato lasagna. Welcome back to the Whole Food Plant-Based Cooking Show, where we make plant-based cooking easy. I’m Jill, and today I’m going to teach you how to make this delicious sweet potato lasagna. It is so packed full of flavor and nutrients. All right, we’re going to hop right in. I’ve got one diced onion that we’re going to start sautéing. You’re just going to cook it for about 5 minutes. We’re just trying to cook some of the raw out. And then we’ll uh incorporate our other ingredients. Okay. Now that our onions are done, we’re going to add garlic. So, this is three minced cloves of garlic. And then two cups of chopped frozen spinach. Um but you could also use chopped kale or even cabbage would work. All right. So, we’re just going to cook this for a few minutes just to cook that garlic and to wilt that spinach a little bit. All right. Now, we’re going to throw in our lentils. So, this is 1 and 1/2 cups or one can of cooked lentils. And these are just a regular brown lentil, but you can use whatever lentil you like. One teaspoon of a low sodium tamari. And then some cracked pepper. And really, you’re just going to stir this in and set it aside. So, now we’re going to move on to the sauce. Okay, for the sauce, you’re going to need 28 oz of crushed tomatoes. Pour that in there. A/ teaspoon of onion powder, half teaspoon of oregano, half teaspoon of basil, a4 of a teaspoon of thyme, 1 teaspoon of a low sodium tamari, and 3 tablebspoon of tomato paste. And we’re just going to stir this together. We don’t even have to cook it. But if you’re using diced tomatoes or something like that where there’s a lot more liquid, it’s a lot waterier, you’re you’re going to need to cook it a little bit just so it gives it you can cook out some of that water first before we start layering it in the lasagna. Okay, there we go. Now we’re going to start making the cheese sauce. Okay, now on to this delicious cheese sauce. And all of our pantry ingredients today are from our partner, Essential Organics, who carry over 600 organic products. And if you want to check them out, you can use the code plant-based easy at checkout for 10% off your order. All right, so one cup of cashews or almonds. And if you’re going nut-free, you could actually do it with a mixture of sunflower seeds and pumpkin seeds. 1 tbsp of don mustard, [Applause] a half a cup of nutritional yeast, 1 tbsp of lemon juice, 2 tbsp of white wine vinegar, a/ teaspoon of onion powder, and 1 cup of water. And we’re just going to blend this until the cashews are completely pulverized and it’s super creamy. [Applause] [Music] Okay, cheese is finished and now we are on to assembly. So, I’m going to get my sweet potatoes out and I’ll show you how to assemble. While we’re waiting for that, I’d like to share some background on our show. The Whole Food Plant-Based Cooking Show is crowdfunded, which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website, plant-basedcookingshow.com, and our plant-based cooking made easy cookbook series are all made possible in part by the generous patronage of our supporting membership community. So, if you love our recipes, I invite you to join us on our mission to make plant-based cooking easy and follow the link in the description to become a supporting member today. There’s no denying the plant-based diet is a nutrient powerhouse. But did you know there are a handful of hard to get nutrients, even well-crafted diets, are often lacking. The latest research suggests that complimenting your diet with a few specific vitamins, minerals, and omega-3s will help boost your energy and keep you thriving for the long term. That’s why my daily health routine includes compliment essential. Compliment essential contains the eight critical nutrients lacking from most plant-based diets in dosages optimized specifically for us. As a special discount for our viewers, just use code plant-based easy at checkout to save 15% off of your order. Okay, so before we start assembly, you need to preheat your oven to 350° and cut your sweet potatoes. So, I just use some white sweet potatoes because I love their flavor. They’re a little bit more flowery than the orange sweet potatoes. The orange sweet potatoes are very they’re more creamy. Uh you can use those, too. They’ll taste wonderful. I just prefer these. So, I just slice them pretty thin, about a quarter of an inch thin, because that will help them cook better. All right. So, what you’re going to do, you’re going to layer those. Do one layer on the bottom first. And this is really, this is taking the place of lasagna noodles. And trust me, you won’t miss the noodles in this dish. It is so delicious. And this was roughly about three mediumsiz sweet potatoes. All right. Next, you’re going to put in your filling. And we’re we’re going two layers here. So, you just need to use half of each thing each time. Just sprinkle it over your potatoes. And then we’re going to layer on some of this delicious sauce. So about half And then you’re going to pour about a little less than half of the cheese sauce. We just need a little bit of that cheese layer in there. But most of that cheese is going to be poured on the top. Okay. And now you go in for your second layer. Okay. So, if you have sweet potatoes left like I do, just toss them in a bag and toss them in the freezer and you can just stick them in your next stir fry. All right. One more layer of tomato sauce. And this one you want to make sure you get it you completely cover the dish so that it will bake well. The moisture from those tomatoes or from that tomato sauce is going to help cook the sweet potatoes. Okay. And there you go with your cheese. So you just use the rest of your cheese on the top. Okay, there we go. Look at that. Isn’t it gorgeous? Okay, so our oven is on 350. So, you’re going to stick it in and it’s we’re going to start with 45 minutes and then you’re going to take a fork and p poke poke it through uh to feel if those sweet potatoes are done yet. It all depends on your sweet potato and how thick you got it to how long it’s going to take to bake. So, let’s start at 45 minutes and then we’ll check. Okay, guys. It is out of the oven. So, at 45 minutes, it was still a little bit too firm. The sweet potatoes were a little too firm, so I put it in for 15 more minutes, and now it’s perfect. So, come on in to take a look. Smells wonderful. I’m going to let this cool for a bit, and then I’ll meet you at the table for a taste. Okay, guys, let’s dig in. Cut a piece of this. Oh man, I wish you could smell this. Oh, smells so amazing. Oo, look at that. Wow. Okay, here we go. Oh, it’s still very, very hot. [Music] Oh, those sweet potatoes are so delicious and the tang of that sauce. You are going to love it. Come on back next week for another great recipe.