In total transparency, this was originally supposed to be a kid’s Halloween lasagna.
I was going to put little olive slice eyes on top with a roasted red pepper tongue. Something ghoulish and Pinterest-worthy.
Then, I realized, this isn’t necessarily a kid’s lasagna – it’s a healthier, gluten-free lasagna for kids and adults of all ages!
I know you’re now bummed that there aren’t little eyes and red tongues, but hey, you can always do it yourself! Kind of like my eyeball spaghetti from a couple of years ago.
This lasagna serves eight people and can be made in a large skillet or casserole pan. I used a large skillet for two reasons: 1) my casserole dishes haven’t arrived to the new office yet, and I was too lazy to run upstairs and grab one from our apartment and 2) the round sweet potato slices work well in a round skillet!
This lasagna uses Victoria Fine Foods’ new Avocado Marinara, made with – you guessed it – avocado oil! Victoria recently came out with this marinara sauce, made with antioxidant and omega rich avocado oil. If you didn’t know already, avocado oil provides essential fatty acids and unsaturated and Omega 6 fats, which are both essential nutrients needed when you have a vegetarian or vegan diet. It only made sense to use this new marinara in this vegetarian lasagna!
So, Halloween is my favorite holiday. I know, I know – it’s not exactly a significant holiday. I mean, I love Christmastime, don’t get me wrong, but there’s something about Halloween that has always got me. I think because I was a huge Buffy the Vampire Slayer fan in my adolescence, that I’ve always had a fascination with demons, vampires — geez, I sound like SUCH a nerd.
Welp, guess I am a nerd- because I still have my Buffy DVD collection, and whenever I need a pick-me-up, it’s straight to Season 1.
I love the weather, I love the time of year, I love gummy worms in dirt and hot dog mummies – I love.it.all.
Unfortunately, my husband does not have the same love for Halloween as I do. His birthday is October 30th, so like someone born on Christmas or Christmas Eve, it’s kind of a bummer – every birthday had to be a theme party, I guess. SOUNDS LIKE MY DREAM.
Maybe we should swap birthdays.
Anyways, regardless of your feelings on Halloween, this vegetarian lasagna is sure to make your weekly dinner rotation – it saves well, is packed with nutrients, and comes together quickly.
Note: This post was sponsored by Victoria Fine Foods, but all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Sweet Potato, Kale and Lentil Lasagna
- 3 large sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1 medium red onion diced
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 6 cups chopped kale
- salt and pepper
- 1.25 cup cooked brown lentils
- 1/2 teaspoon oregano
- 1.5 cups ricotta cheese
- 1/3 cup grated parmesan cheese
- 1 large egg beaten
- 2 cups marinara sauce I use Victoria Fine Foods’ Avocado Marinara
- 1 cup shredded mozzarella cheese
- chopped parsley to garnish
- Preheat the oven to 400 degrees. Take out a casserole dish (I use 4.2 quart.)
- Prepare the sweet potatoes. Peel the potatoes. Spiralize with Blade A.
- Place a large skillet over medium heat and add the oil. Once oil is shimmering, add in onions and let cook until translucent, about 3 minutes. Add the garlic, red pepper flakes, and kale, season with salt and pepper, and cook for 3 more minutes or until kale mostly wilts. Add in the cooked lentils, season with oregano, and stir to combine.
- Add the ricotta, parmesan and egg to a bowl. Season with salt and pepper, whisk together and set aside.
- Gather all of your prepared ingredients. Add 1/2 cup of the tomato sauce to the bottom. Then, add a layer of sweet potato noodles. Then, add a layer of the ricotta mixture. Then, add a layer of the lentil and kale mix. Then, add in 1/2 cup of tomato sauce. Then, add a layer of the sweet potato noodles. Then, add in a layer of the ricotta mixture. Then, add a layer of the lentil and kale mix. Then, add 1/2 cup of tomato sauce. Then, add a layer of the sweet potato noodles. Then, add in a layer of the ricotta mixture. Then, add a layer of the lentil and kale mix. Then, add in 1/2 cup of tomato sauce. Then, add a layer of the sweet potato noodles. Then, top with all of the mozzarella cheese.
- Cover the casserole dish with tinfoil and bake in the oven for 40 minutes. After 40 minutes, the sweet potato should be fork tender. If it’s ready, take the dish out of the oven, remove the tinfoil top, and garnish with parsley.
- Carefully cut the lasagna into 8 equal portions. Remove these portions and plate immediately or save in individual containers in the refrigerator (or freezer).