This vegan lasagna is full of colourful vegetables and is perfect to share with family and friends. For smaller households, cut into servings size pieces and freeze for lunches or to have on hand for a quick dinner.

• 2 tbsp (30 mL) canola oil
• 2 lb (1 kg) sweet potatoes, peeled and diced
• 1 small shallot, diced
• 2 cloves garlic, minced
• 1 tsp (5 mL) Italian seasoning
• 1/2 cup (125 mL) vegetable broth or water
• 4 cups (1 L) chopped kale leaves
• 1/2 tsp (2 mL) salt
• 1 can (14 oz/400 mL) white kidney beans, drained and rinsed
• 12 dry lasagna noodles
• 1 bag (200 g) Silk Dairy-Free Shredded Mozzarella Style Cheese

Bechamel Sauce:

• 1/4 cup (60 mL) canola oil
• 1/3 cup (75 mL) all-purpose flour
• 1 tsp (5 mL) Italian seasoning
• 1 clove garlic, minced
• 5 cups (1.25 L) Silk Protein Unsweetened Original Almond & Cashew Beverage
• 2 tbsp (30 mL) chopped fresh parsley
• 1/2 tsp (2 mL) each salt and pepper
• Pinch fresh ground nutmeg (optional)

In a large skillet, heat oil over medium heat. Add sweet potatoes, shallot, garlic and Italian seasoning; cook for 5 minutes, stirring. Add broth; cover and cook, stirring occasionally for about 10 minutes or until sweet potatoes are tender but firm. Uncover and stir in kale and salt until kale is wilted. Stir in white beans; set aside.

In a large pot of boiling salted water, cook lasagna noodles for about 8 minutes or until tender but firm. Drain and rinse with cold water; lay flat on a damp clean tea towel.

Bechamel Sauce:

In a saucepan, heat oil over medium heat and stir in flour, Italian seasoning and garlic; cook for 1 minute. Whisk in Silk Protein Unsweetened Original Almond & Cashew Beverage and cook, whisking constantly for about 10 minutes for until starting to bubble around edge. Remove from heat and whisk in parsley, salt, pepper and nutmeg if using; set aside.

Preheat oven to 350ºF (180ºC). Spray 13 x 9 inch (3 L) baking dish with cooking spray.

Ladle bottom of prepared baking dish with some of the Béchamel sauce. Top with 3 lasagna noodles. Spoon 1/3 of the sweet potato mixture over top. Ladle some of the béchamel sauce and sprinkle with 1/2 cup (125 mL) of the Silk Dairy-Free Shredded Mozzarella Style Cheese. Repeat layers twice. Top with remaining lasagna sheets and béchamel. Sprinkle with remaining cheese; cover with foil. Place baking dish on baking sheet and bake for 1 hour or until bubbly around edges and knife inserted in centre comes out hot to the touch. Uncover and bake for 10 minutes or until light golden.

Let cool slightly before cutting to serve.

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