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Sweet Potato, Kale and Lentil Lasagna

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8

Ingredients

  • 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

Instructions

  • 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).