Recipe adapted from comowater.com
http://comowater.com/almond-milk/sweet-potato-poblano-lasagna/
Sweet Potato-Poblano Lasagna
Ingredients:
1/2 red onion–thinly sliced
2 poblano chiles–thinly sliced & divided
2 cloves garlic–minced
Large handful of baby spinach - stems removed
1/2 box no boil lasagna noodles
1 large sweet potato–cooked and mashed
2 tablespoons Earth Balance soy-free margarine
2 tablespoons flour
3 cups rice milk
7 tablespoons nutritional yeast
olive oil
salt
dash thyme
dash nutmeg
dash chili powder
Method:
• Preheat oven to 350
• 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.
• Melt Earth Balance in large saucepan over medium low heat. When completely melted, stir in flour until the flour is completely incorporated. Cook for 1-2 minutes, stirring constantly. Whisk in rice milk until completely blended. Add seasonings. Whisk occasionally until mixture is thick enough to coat the back of a spoon. Whisk in nutritional yeast. Keep sauce over low heat.
• Add 1/4 cup of sauce to mashed sweet potato. Mix completely.
• Grease 9″ x 9″ baking dish. Ladle sauce onto the bottom of the baking dish just to coat. * Layer: Noodles, 1/2 sweet potato mixture, sauce to cover completely, 1/2 onion mixture, layer of spinach, sauce to cover completely, noodles, sauce, rest of onion mixture, layer of spinach, noodles, rest of sweet potato mixture, 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. Broil for a couple minutes on top if desired.
