Sweet potatoes in lasagna? Sure! They add a lightly sweet, creamy interior to this Slow Cooker Sweet Potato Lasagna. It’s an interesting flavor combination of sweet potatoes, tangy tofu cheese, and classic tomato sauce.This is another recipe where you benefit from having a few, already-cooked sweet potatoes on hand. Have I mentioned enough times the advantages of cooking a batch of sweet potatoes and regular potatoes on the weekend?
- 3 medium - cooked sweet potatoes, peeled, sliced into rounds about 1/2
- 1 9 oz pkg - no-boil whole-grain lasagna noodles
- 2 15 oz cans - diced tomatoes
- 1 14 oz pkg - tofu, water-packed, firm or extra-firm, drained and patted dry
- 1/4 cup - mellow white miso
- 1 tsp - ground sage
- 1 tsp - dried oregano
- Soak the lasagna noodles in water while you are preparing your other ingredients.
- Mix together the tofu and miso with a fork, until well combined. Set aside.
- Spread half of one can of the diced tomatoes in the bottom of a slow-cooker. Cover with one-fourth of the lasagna noodles, breaking as needed to fit.
- Lay half of the sliced sweet potatoes on top of the noodles. Sprinkle with half of the dried sage, then place another layer of the noodles on top.
- Spread the tofu mixture on top of the noodles. Spread another half-can of diced tomatoes over top. Place another layer of the noodles on top.
- Layer with the remaining sweet potatoes and remaining sage. Place the last noodles on top, and spread the second can of diced tomatoes on top. Sprinkle with the oregano.
- Cover and cook on High for 3-4 hours or on Low for 7-9 hours.
You can make this in a standard lasagna pan rather than the slow cooker if you like. Just cover the lasagna in the pan with parchment paper, then aluminum foil, and bake at 375 °F for 25 minutes. Remove the foil and parchment, then bake another 25 minutes.
Nutrition (per serving): 316 calories, 68% calories from carbohydrates, 19% calories from protein, 13% calories from fat, 8.8g fiber.