PROTEIN YUM: Sweet Potato Lasagna (Dairy-Free)


2 medium sweet potatoes

Cheese Sauce:

½ cup raw cashews

½ cup plus 2 tablespoons full-fat coconut milk

¼ cup nutritional yeast

¼ teaspoon sea salt

Pinch of garlic powder

Pinch of black pepper

½ cup non-dairy cheese shreds


1 tablespoon olive oil

2 garlic cloves, minced

10 ounces sliced cremini mushrooms

1 shallot, chopped

4 cups fresh spinach

Meat Layer:

½ cup onion, minced

1½ pounds ground turkey (8% fat)

½ teaspoon garlic powder

15 ounces tomato sauce

Salt & pepper to taste

¼ cup dairy-free cheese



  1. Soak cashews in 2 cups of very warm water for 4 hours. Drain and rinse.
  2. Preheat oven to 375°F. Wash, peel and slice the sweet potatoes very thinly with a mandolin so they’re uniform. You should almost be able to see through them.
  3. In a high-powdered blender, process the cashews, coconut milk, nutritional yeast, salt, garlic powder and pepper until completely smooth. Stir in cheese. Set aside.
  4. In a large skillet, sauté the oil and garlic over medium heat for 1 minute. Add the mushrooms and shallot and cook for 7-8 minutes. Stir in the spinach until just wilted. Drain any excess liquid. Transfer to a bowl and let cool for a few minutes, then stir in the cheese sauce.
  5. Coat the same skillet with nonstick cooking spray and add the onion. Sauté for about 5 minutes, deglazing the pan with water, if needed. Add the turkey and garlic powder and cook on medium until the turkey is no longer pink (about 6 minutes). Stir in the tomato sauce and salt and pepper.
  6. Coat a 7-by-11-inch casserole dish with cooking spray. Lay down one layer of sweet potatoes covering the bottom of the dish. Spoon half the cheese-mushroom mixture on top and spread end to end. Spoon half the meat mixture on top. Cover with another layer of potato slices. Repeat with remaining sauce and meat. Top with one last layer of potatoes and sprinkle with remaining cheese, if desired.
  7. Cover with foil and bake for 40 minutes. Remove foil and return to oven for 15 minutes. Let sit for 15 minutes before slicing.

Nutritional Info:

Yield: 6 servings

Serving Size: 1/6th recipe

Prep Time: 30 min

Cook Time: 55 min

Calories 397
Total Fat 24g
Total Carbs 20g
Protein 27g


About the Author

"I'm a happily married fitness freak and mom to three amazing, super-fit kids. My passion is creating original recipes and transforming unhealthy eats into healthy treats. I believe in balancing macro-nutrients as often as possible, and cooking to delight the ones I love in the cleanest, yummiest ways possible. As a nutrition coach, trainer and fitness instructor, I feel food is fuel, but it should also taste splendid, because after all, you only live once." Erin holds a B.A. in English and Master’s degree in Education, specializing Group X, children’s fitness and nutrition. She’s been a group exercise instructor for 14 years and was a Master Trainer for three years, traveling the country certifying hundreds of instructors and handling the nutrition portion of the company.
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