Noodleless Vegan Sweet Potato Lasagna

Yes, yes.  I have made a few different kind of lasagnas; each one is different and tasty in its own right.  If you frequent my blog, you most likely know I tend to eat a more low carb diet (if any recipe entails pasta/bread/rice, it is usually for my hungry counterpart).

  Trust me, you really aren't going to miss lasagna noodles in this recipe!  Really, that stuff is just filler anyway! (I am kidding all you hardcore Italians!)  But, now what you have left are delicious layers of vegetables and sauces.  Seriously, it doesn't get much better than that!

I chose to make each sauce and cashew cheese.  If you want to make it a bit easier, go with your favorite jarred vegan tomato sauce.

Noodle-less Vegan Sweet Potato

Ingredients/Directions:
 1/2 jar vegan tomato sauce (or the equivalent of homemade)
1/2-2/3 c vegan walnut pesto
1/2 c vegan ricotta cheese (I used the cashew version for this recipe!)
1 sweet potato peeled
1 large zucchini
1 small eggplant
2 tbsp c nutritional yeast
1/2 tbsp sriracha

Preheat oven 400.  In a sauce pan, heat tomato sauce and sriracha on low.  With food processor or mandolin, slice sweet potato, zucchini and eggplant evenly.  Note:  I sliced length wise to try and emulate the size of lasagna noodles.  Make your pesto and cheese according to above links and place in little bowls for easy arranging of the lasagna.  Also, it's best to have your tomato sauce and vegetables by your side as well. 
Start off with a layer of tomato sauce, then sweet potato slices, spread pesto on top, layer with eggplant and zucchini slices, and then spoon over cashew cheese and more tomato sauce.  Repeat this process until done.  Cover with foil and bake for 45 min- 1 hour.  Let cool for 10 minutes and serve!