Being vegan or dairy-free can make social gatherings a little more complicated. It’s hard to find the right dish to contribute to an event that will be safe and filling for you while interesting to the other guests. These sweet potato lasagna roll ups are the perfect answer! They’re rich in flavor and texture, visually appealing, and much less messy than traditional lasagna. They are also completely vegan (meat, dairy and egg free) and deliciously satisfying. Make these to bring to a dinner party or potluck, or simply to enjoy with your family at home.
Vegan Sweet Potato Lasagna Alfredo Roll Ups
- 2 lb.bag sweet potatoes
- 3 cups unsweetened plain soy milk
- 1 box dry whole wheat lasagna noodles (store brand is fine)
- 2 tbsp earth balance
- 3 cloves minced garlic
- 1.5 tbsp tapioca starch/corn starch
- 1/4 cup nutritional yeast
- salt and fresh basil, to taste
1. If you’re using dry lasagna noodles, boil the lasagna noodles and carefully drain once they’re fully cooked; they’re quite easy to tear once they’re done. Run under cool water for a few seconds, drain again, and carefully lay them out to the side. If you’re using oven-ready lasagna noodles, you’ll be able to skip this step.
2. Skin and slice the sweet potatoes into pieces no larger than one inch. Boil for about 25 minutes or until very soft when pierced with a fork. Drain the potatoes and return to the pot. Add in 1/2 cup of the soy milk and some salt and mash with a fork until smooth and creamy. At this point, you can add in any additional seasonings, if desired.
3. Start the sauce: melt the earth balance in a sauce pan over medium heat. Add the minced garlic and cook for about five minutes. Then, pour in the soy milk and whisk until everything is well mixed. Add in the nutritional yeast, salt, and basil, and whisk again. Bring to a boil, then add the starch and whisk yet again. The sauce will slowly thicken. Continue to whisk or beat with a fork for a few minutes while cooking to prevent clumping/caking.
4. Preheat oven to 350 degrees. Lay one lasagna noodle flat out over a cutting board. Spoon one or two spoonfuls of the mashed potatoes onto the lasagna noodle and spread evenly over the flat surface of the noodle. Gently roll the noodle up, away from you, and place into a nonstick, or lightly greased casserole dish or baking pan. Continue to do this one by one with each of the lasagna noodles until your pan is full or you are out of noodles.
5. Use a ladel to spoon the sauce evenly over the lasagna in the casserole dish. Shred the basil and sprinkle over the top. Garnish with full fresh basil leaves (optional). Bake for 15-20 minutes and let cool for 5 minutes before serving. You can make it a full meal by serving with salad and wine or sparkling grape juice.
6. Reheat any leftovers by warming in the oven (low temp) for another 10-15 minutes.