Sweet Potato, Kale, Mushroom Lasagna with White Bean Ricotta (grain-free)

Prep Time

30 minutes

Prep Notes

This recipe uses cooked beans.

When assembling the lasagna, do not worry about the layers being perfect, it all comes together when baking!

Cooking Time

45 minutes


serves 4


For the Cashew Cheeze Sauce:

½ cup raw cashews, soaked in hot water for 20 minutes or 6-8 hours in cold water

1 garlic cloves or ¼ teaspoon garlic powder

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

½-3/4 cup water

2 tablespoons nutritional yeast

salt and pepper, to taste

For the White Bean Ricotta:

2 cups cooked white beans

1 tablespoon fresh lemon juice

1 tablespoon nutritional yeast

1 teaspoon dried basil

salt and pepper, to taste

2-3 tablespoons water

For the Lasagna:

1 pound sweet potatoes, thinly sliced lengthwise (no need to peel)

2 cups jarred marinara sauce or homemade sauce

1-8 oz package of white mushrooms, sliced

½ bunch kale, stems removed and chopped (3-4 cups)

¼ teaspoon red pepper flakes (optional)

salt and pepper, to taste

½ cup of the Cashew Cheeze Sauce (from above)

White Bean Ricotta (from above)


1. Drain and rinse soaked cashews. Add all ingredients to high-speed blender, start with½ cup water. Blend until very smooth, adding more water if needed, you are looking for a spoon-able sauce. Transfer to a small bowl.

2. Preheat oven to 350°F. In a large skillet, add the sliced potatoes and about ½ inch of water. Cover, bring to a boil, and simmer for 10-12 minutes.

3. Meanwhile,prepare the White Bean Ricotta: Add ingredients to a food processor, except the water, and pulse. Add the water a tablespoon at a time and pulse, scraping the sides as necessary, until you have a ricotta-like texture, a little chunky but no whole beans. 

4. Once the potatoes are tender (not mushy), remove the pan. Add a small amount of oil,and sauté the mushrooms, kale, red pepper flakes over low-medium heat for 7-10minutes. Season with a little salt and pepper.

5. Assemble the lasagna: Add and ½ cup of marinara sauce on the bottom of an 8x8 baking dish. Add a layer of the sweet potatoes (one-third). Then spoon and spread about 1/3 of the white bean ricotta over the potatoes, then put half of the mushroom & kale on top, another 3-4 cup marinara sauce, then drizzle 2-3 tablespoons of the cashew cheeze.  Repeat the layers: potatoes, white bean ricotta, the rest of the mushrooms & kale, marinara, cashew cheeze. Final layer: potatoes, bean ricotta, sauce, cashew cheeze.

6. Cover with tinfoil. Bake at 400°F for 40-45 minutes. Take out of the oven and allow to sit for 10-15 minutes. Cut and serve.


Try sprinkling some walnut "parm" on top.