This really isn’t a lasagna in the traditional sense. There are no tomatoes and no noodles. We had a bunch of extra potatoes (both sweet and russet), some coconut milk and cashews, but no tomatoes and only a few gluten-free noodles. Plus, this had to come together fairly quickly.  You can prep it in under 15 minutes – and cook it while you run errands. Then come home to a finish a great meal in just 5 to 10 more minutes.

Hope you enjoy.  Let me know what you think?

Ingredients

1 spritz cooking spray for pan preparation
4 medium russet potatoes, scrubbed
2 large sweet potatoes, scrubbed
1 tablespoon curry powder, divided
1 15 ounce can coconut milk
1 pound bag frozen spinach
1 tablespoon dried parsley
1 15 ounce can chickpeas
1 1/2 cup cashews
2 cups water preferably filtered by reverse osmosis
1/2 cup nutritional yeast
1/2 lemon, juice only
2 tablespoons chickpea miso (or other miso)
1 teaspoon sriracha sauce, or to taste

Preheat oven to 400° (or 375° on convection setting).  Spritz a 9 x 11″ pan with cooking spray and set aside.

Peel potatoes and carefully cut them into 1/8 inch thick slices with knife or mandolin. Place one layer on the bottom of the prepared pan, mixing sweet potatoes and russet potatoes as desired.  Potatoes can overlap. Sprinkle half of the curry powder on top of the first layer of potatoes. Add another layer of potatoes and the remaining half of the curry powder.  Pour coconut milk evenly over the dish.  Mix coconut milk before pouring on potatoes, if cream has separated.

Spread frozen spinach (spinach does not need to be thawed) on top of potatoes, followed by chickpeas and any remaining potato slices.  Bake for 45 minutes in conventional oven or 35 minutes with the convection setting.  Pull from oven and test potatoes by inserting a paring knife into them to ensure potatoes are tender. The knife should slide into the potatoes easily.

While potatoes are cooking blend the remaining ingredients in a high-speed blender until smooth. Taste and adjust to your liking.  Pour blended sauce over cooked mixture and finish cooking in the oven for 5 to 10 minutes until hot.  Alternatively, you can blend the sauce in your high-speed blender until heated and pour over your dish – approximately 3 minutes.  Serve immediately with a large serving spoon.

Note – this will not stay together like traditional lasagna when you cool it, so there’s no need to wait prior to serving.  To preserve the layers simply spoon out of the pan carefully and push each serving off the spoon with another spoon.