Have you ever used a vegetable as a noodle? I’ve seen so many recipes floating around the web for zucchini noodles and spiralized vegetables lately, and with our annual Octuberfest party around the corner, I was inspired to experiment with sweet potato pasta.
Lasagna means layered, so in the most literal sense of the word, this is indeed a lasagna. But don’t expect any cheese, meat, tomatoes or grains; this casserole uses thinly sliced sweet potatoes as noodles, a savory white bean bechamel (thank you to My New Roots for the inspiration there!), a pumpkin herb sauce, and fresh greens.
The resulting lasagna is a harvest celebration, full of autumn flavors and comforting carbohydrates. This would be a great Thanksgiving side dish, but it also makes a cozy dinner for four (or, if you have appetites like me and Eric, for two).
Main or side, this is definitely the sort of dish you want to share with friends. It’s naturally gluten-free, and I’ve included a paleo-friendly modification in the notes below. Enjoy!
- 1.5-2 pounds sweet potato
- 1/4 cup refined coconut oil, melted and divided
- 1 small onion, minced
- 2 cloves garlic, minced and divided
- 1 teaspoon dried thyme
- 1 cup white wine
- 1 15 ounce can pumpkin puree
- 1 15 ounce can white beans, rinsed and drained
- 1 lemon, juiced
- 2 tablespoons nutritional yeast
- 1/8 teaspoon ground nutmeg
- 1 tablespoon white miso (optional)
- 1/4 cup water
- 5 cups raw greens (I like a combination of spinach and basil)
- Preheat oven to 400 degrees.
- For the noodles:
- Slice sweet potato as thinly as possible, into round "noodles." Set aside.
- For the pumpkin sauce:
- In a small sauce pan, heat 1 tablespoon of oil over medium heat. Add the onion and saute until the edges begin to caramelize, about 5 minutes. Add 1 clove of garlic and thyme; stir for 1 minute. Deglaze with white wine and allow to simmer until reduced by 1/3. Add the pumpkin puree and stir through until the sauce has an even consistency. Taste for salt and pepper. Set aside.
- For the white bean bechamel:
- In a blender, combine 3 tablespoons refined coconut oil, white beans, lemon juice, nutritional yeast, nutmeg and water until creamy. Season with salt and pepper.
- To assemble:
- Grease an 8x8 casserole dish. Add a layer of sweet potato to the bottom. Add half the greens on top, followed by half the pumpkin sauce and half the white bean bechamel. Repeat: sweet potato, greens, pumpkin, white beans.
- Bake for 1 hour, or until the sweet potato is soft.
- Allow to cool slightly before serving.
For a paleo-friendly or SCD-friendly recipe, replace the white beans with 2 cups of cashews, soaked overnight and drained.
For a soy-free recipe, omit the miso.