Vegan 5-Layer Sweet Potato Lasagna

Ingredients

• Lasagna noodles (box of your favorite)
• Cashew cream (see Hollandaise recipe)
• Raos spaghetti sauce (why make your own when this is quick and delish!? I use their larger 32oz jar)
• Tofu scramble
• Sweet potatoes (2 to 3 depending on size)

Steps

1. Wash, peel, and cut sweet potatoes into length-wise pieces so they’ll lay flat against the noodle
2. Boil water in large pot. To save time I put the sweet potatoes in first and let them boil. Once they’re done take them out but DO NOT drain the water. Keep the water and add the noodles in.
3. Make your cashew cream
4. Make your tofu scramble. (Sauté extra firm tofu with 1/2 onion chopped and 1 to 2 TBS of nutritional yeast. Add salt and pepper to taste.)
5. Assemble layers. I usually do:
   • sauce
   • noodles
   • sweet potatoes (add more sauce if you like)
   • noodles
   • cashew cream & tofu (add more sauce if you like)
   • noodles
   • Then I start mixing things if I feel like it. You can do whatever layers you prefer—singular or combined.
6. Cover with foil and place in the oven at 350 degrees for 45 minutes.

Optional

• Add your fave vegan cheese to the top layer
• Add mix-ins to your tofu scramble such as mushrooms, garlic, or spinach