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Revitalized Sweet Potato Lasagna with Zucchini Ricotta and Cashew Pesto
Indulge guilt-free with our nutrient-rich Sweet Potato Lasagna featuring zucchini ricotta and cashew pesto. A healthy makeover for comfort food lovers!
Lasagna is the epitome of comfort food, but traditional recipes can be heavy on refined carbs and saturated fats. Our innovative Sweet Potato Lasagna swaps starchy pasta for nutrient-dense sweet potato slices, bringing an array of vitamins and antioxidants to your plate. This dish is layered with a creamy zucchini ricotta, crafted from fresh courgettes and low-fat ricotta cheese, and topped with a vibrant cashew basil pesto, providing healthy fats and a burst of flavor.
This Healthy Meal Makeover cuts down on the traditional calorie load while boosting the nutritional profile. With this recipe, you'll get the comforting layers and rich flavors of lasagna without sacrificing your wellness goals. It's perfect for those seeking a balanced, plant-forward meal that still satisfies cravings for something indulgent.
Recipe Overview
🥗 Vegetarian
Prep Time
25 mins
Cook Time
45 mins
Total Time
70 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
Italian
Indulge guilt-free with our nutrient-rich Sweet Potato Lasagna featuring zucchini ricotta and cashew pesto. A healthy makeover for comfort food lovers!
Ingredients
- • sweet potatoes: 2 large, peeled and sliced into thin rounds
- • zucchini: 3 medium, grated
- • ricotta cheese: 1 cup, low-fat
- • fresh basil: 1/2 cup, packed
- • raw cashews: 1/2 cup, soaked for 2 hours
- • garlic: 3 cloves, minced
- • lemon juice: 2 tablespoons
- • nutritional yeast: 2 tablespoons
- • cherry tomatoes: 1 cup, halved
- • spinach: 2 cups, fresh
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • nutmeg: 1/4 teaspoon
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large bowl, mix the grated zucchini with ricotta cheese, one tablespoon of olive oil, half of the minced garlic, salt, and nutmeg. Set aside.
- 3 Drain the soaked cashews and blend them with fresh basil, remaining garlic, lemon juice, nutritional yeast, and one tablespoon of olive oil until a smooth pesto forms. Adjust salt to taste.
- 4 In a baking dish, layer the sweet potato slices to cover the bottom completely. Spread a layer of the zucchini ricotta mixture over the sweet potatoes, followed by a handful of spinach and cherry tomatoes.
- 5 Repeat the layers until all ingredients are used, finishing with a top layer of zucchini ricotta and a generous drizzle of cashew pesto.
- 6 Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the top is slightly golden.
- 7 Let the lasagna cool for a few minutes before slicing to serve.
Serving Suggestions
- • This lasagna pairs beautifully with a crisp arugula salad drizzled with balsamic vinaigrette for a refreshing contrast. Garnish each serving with fresh basil leaves or a sprinkle of crushed red pepper for added spice. For a beverage, a chilled glass of sparkling water with a twist of lime complements the dish's rich flavors without adding extra calories.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through. The lasagna can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
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