Sweet Potato-Poblano Lasagna

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It’s almost Friday and I couldn’t be happier. For obvious reasons… and… because I finally got a new camera! As many of you know my camera died on NYE, mid-meal prep. Since that time, I’ve used my iPhone, a friend’s camera, and a super cheap-o camera (that I ended up returning!) to hold me over until I could save enough cash to buy a new one. While I still was not able to buy a super-duper-fancy camera, I did get one that I am really happy with. It’s a Canon and I can’t wait to cook this weekend! I still have a few posts to get out that feature pictures from my not so nice camera, but verrrrrrrry soon, I’ll be posting lovely pictures again with my new camera!

And now… onto the Farm Bill 101, Part 3: If you missed it, check out Part 1 and Part 2, which give overviews of the bill. In this third part, I want to provide some resources for those who want to get involved. The Farm Bill is a comprehensive and arguably the most important food policy bill in the US. It guides policy on everything from nutrition to farmers’ markets to agricultural research to agribusiness. If you want to learn more about the Farm Bill and/or if you’d like to have a say in how food policy gets designed and implemented in this country, check out the following resources:

I hope these resources help and as the legislative process unfolds, I’ll be sure to update folks via my Facebook page. Until then, have a great night, eat lasagna, and visit me again on Saturday when I have a surprise for all of y’all! 😉

Sweet Potato-Poblano Lasagna

(Printable Recipe)

Ingredients:

1/2 red onion–thinly sliced

1 poblano chile–thinly sliced

2 cloves garlic–minced

1 6 oz. bag baby spinach–roughly chopped

1/2 box no boil lasagna noodles

1 large sweet potato–cooked and mashed

2 tablespoons Earth Balance (or butter/margarine)

2 tablespoons flour

3 cups unflavored, unsweetened almond milk

5-10 tablespoons nutritional yeast (I used 7)

olive oil

salt

pepper

dash thyme

dash nutmeg

dash cayenne

dash chili powder

Method:

*Bake sweet potato until soft. When cool enough to handle, mash and set aside.

*Add 2-3 tablespoons of olive oil to medium sized sauté pan and heat over medium low. Add onion and poblano. Saute for 10 minutes. Add garlic. Saute until onion, chile, and garlic are soft. Set aside.

*Saute spinach in 2 tablespoons of olive oil over medium heat. Set aside. Preheat oven to 350 degrees F.

*Melt Earth Balance in large saucepan over medium low heat. When completely melted, stir in flour until the flour is completely incorporated. Cook the roux for 1-2 minutes, stirring constantly. Whisk in almond milk until the roux is completely dissolved in the milk. Add salt, pepper, thyme, nutmeg, cayenne, and chili powder. Whisk occasionally until mixture is thick enough to coat the back of a spoon. Whisk in nutritional yeast to taste. Keep sauce over low heat.

*Add 1/4 cup of sauce to mashed sweet potato. Mix completely.

*Butter 9″ x 9″ baking dish. Ladle sauce onto the bottom of the baking dish just to coat. Place one layer of noodles onto sauce. Spread 1/2 of sweet potato mixture onto the noodles. Ladle sauce over sweet potato to cover completely. Add onion, chile, garlic mixture. Ladle sauce to cover veggies completely. Add one layer of noodles. Ladle sauce to cover noodles. Add spinach. Add layer of noodles. Spread remaining sweet potato onto noodles. Top with noodles. Pour remaining sauce over the top noodle layer.

*Bake, covered in preheated over for approximately 20-25 minutes. Uncover, bake for additional 10-15 minutes. Serve warm.

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. I bought a Canon camera last weekend too. I hope you enjoy your Canon as much as I do mine.
    The sweet potato lasagna sounds awesome.

  2. Wow! This sweet potato vegan lasagna looks fantastic!!!

  3. wow…. amazing recipe. looks so good.

  4. This looks like dinner. The best vegetarian lasagna recipe I have seen. Can’t wait to try it. thanks

  5. Lasagna with a sweet potato twist … I like. I’ve always liked sweet potato anything anyway so this’ll work perfectly for me!

  6. This lasagna is superb!! What a great idea to use sweet potatoes. Kudos to you. Give yourself a big pat on the back because it looks fabulous! Now… onto the camera news… Yay!!! I am so happy you got a camera that you love. I am narrowing it down too and it’s definitely going to be a Canon. :) I just have to figure out if I want to go T3i or fancier. My wallet says stay in my financial lane. LOL! Actually it’s the lenses that I found out really are important and the lens I want will cost another pretty penny. I am so happy about your camera purchase and I can’t wait to see your recipes with the new camera. Have a great weekend! ~ Ramona

  7. Outstanding lasagna. You blew my mind with ‘sweet potato.’ When I do lasagna it is actually a veggie version (I know, GASP right?) I don’t like lots of tomato sauce and greasy meat. This is a brilliant alternative! Bookmarked :)

  8. I love how different this lasagna is. In a GOOD way! :) I really have to try this because it actually sounds good and I do dislike sweet potato. Like in a throw a fit kind of way.

    I need to read that farm bill…will it get me all fired up??? I feel so out of the loop.

  9. Hello our lovely vegetarian friend. Hope you are settling in well in your new surroundings and found worthy friendship. Will pass around this post to share with those who are US-based and can make a difference. Let’s start a healthy revolution! BTW you inspired me to make baked beans the other day. I have been having more vegetarian meals and I remembered your post which was a great recipe! YUM!

  10. Oh, yummy! What a creative take on lasagna. I think this will be next Sunday’s dinner!

  11. Thanks for the comments everyone! 😀

  12. Yummmmmmmmm!

  13. it is in the oven now and the house smells fantastic!

    • Woah! So exciting! Please let me know if you like it! 😀

  14. Looks delicious! yay for a new camera! Someday I’ll get one…

  15. now that looks like an amazing lasagna! i need to try this!

  16. can this be refrigerated until its dinner time and them baked?

    • Absolutely!!!

  17. Delicious! Made this last night and am ready to make more! Lots more!