SIMPLE SWEET POTATO LASAGNA

6 servings, 70 minutes (mostly cooking time)

INGREDIENTS

• 3 large sweet potatoes, peeled and thinly sliced (mandoline recommended)

• 3–4 tbsp olive oil

• ~18 oz fresh paneer (from about 1 gallon whole milk), crumbled - you can also use store bought paneer

• 3 tbsp fresh thyme, finely chopped

• 3 tsp dried oregano

• 3 tbsp hemp seeds

• Salt and freshly ground black pepper, to taste

• Kale pesto sauce

DIRECTIONS

1. Preheat the oven to 375°F (190°C).

2. Add the paneer, olive oil, thyme, oregano, hemp seeds, salt, and pepper to a food processor. Pulse just until combined into a soft, cohesive filling.

3. Peel and thinly slice the sweet potatoes using a sharp knife or mandoline.

4. Lightly oil a 9×13-inch baking dish.

5. Layer the bottom of the dish with sweet potato slices, slightly overlapping.

6. Spread ⅓ of the paneer filling evenly over the sweet potatoes.

7. Repeat the layers twice more, ending with a final layer of sweet potatoes on top.

8. Cover tightly with aluminum foil and bake on the middle rack for 45-50 minutes, until the sweet potatoes are tender.

9. Carefully remove the foil and bake uncovered for an additional 5 minutes, until the top is lightly golden.

10. Spoon sattvic pesto sauce evenly over the top before serving.

#kidfriendly #fall #winter #spring #vata #pitta #onepotmeal

Notes

• This recipe is great for both vatas and pittas. It is also not bad for kaphas - way lighter than a traditional lasagna, just use less paner and more spices to the filling sucha as black pepper or red pepper flakes. You cal also serve this with bitter greens like an arugula side salad.

• I used to make this recipe with tofu, but I recently switched it to paneer - because paneer is an easy to digest cheese and easier to work with (especially in this recipe).

• My 1 year old gobbled this up, and she HATES sweet potatoes - so she got the benefit from the nourishing cooling demulcent sweet potatoes AND greens from the sauce without a fuss. Yay!