Vegan Sweet Potato, Spinach and Butternut Lasagna

Vegan Sweet Potato, Spinach and Butternut Lasagna


A favorite for all palates, from chef Tawanda Gatawa at Thorntree River Lodge, Zambia

With extra vegan travellers happening safari, lodges are more and more adjusting their menus, creating dishes that may attraction to company of all weight loss program preferences. One such instance is the candy potato, spinach and butternut lasagne developed by chef Tawanda Gatawa at African Bush Camps’ Thorntree River Lodge on the Zambian financial institution of the Zambezi River upstream from the Victoria Falls.

It’s a homely dish with a twist, comprised of recent substances with out shedding its creamy texture, and tops off a day within the bush completely. Why not give it a go in your individual house, imagining you’re having fun with it sitting on the picket deck at Thorntree Lodge, surrounded by dimmed lanterns, overlooking the Zambezi.



For the greens and tomato base:

1kg spinach, roughly chopped

600g candy potato, washed, peeled and thinly sliced, as broadly sliced as you may (*tip: a mandolin slicer works nicely)

600g butternut, washed, peeled and sliced equally to the potato

100g onion, finely chopped

500g tomato, roughly chopped

three garlic cloves, smashed

200g vegan parmesan cheese

Olive oil for frying

Salt and pepper

1 vegetable inventory dice


For the vegan bechamel sauce:

6 tbsp olive oil

four tbsp all goal flour

2 cups soy milk

Salt and pepper

three sprigs thyme


For the vegan cheese:

four potatoes, peeled and minimize into cubes

four carrots, peeled and roughly chopped

5g garlic powder

5g onion powder

5g salt

45ml lemon juice

65ml additional virgin olive oil

125g dietary yeast




Blanch spinach for about 45 seconds in a deep chrome steel pot. Lower the warmth, take away extra water and sauté for 2 minutes. Add salt and pepper to style.

Using a griddle, pan fry candy potatoes and butternut till barely darkened and put aside.


Tomato sauce:

Fry garlic and onion in olive oil till the combination is translucent. Add a vegetable inventory dice, and stir till dissolved. Add tomato and simmer till tomato is cooked (about 20 minutes).

Remove from warmth and mix till the tomato combine is easy.


Vegan Bechamel sauce:

Heat oil in skittle over medium warmth. Add flour stirring vigorously. Add soy milk and proceed whisking whereas including the thyme sprigs. Ensure sauce exhibits a thickened, easy texture with no clumps earlier than eradicating from warmth.


Vegan cheese:

Boil potatoes and carrots collectively in a deep chrome steel pot till cooked. Remove from warmth and add to a blender. Add all different substances for vegan cheese and mix till the cheese combine is easy and thick.


Assemble the lasagna in a baking tray:

Place greaseproof paper on the underside and sides of a 30cm x 45cm x 5cm ovenproof casserole kind dish.

Layer candy potatoes onto one another, then spoon wilted spinach onto candy potato layers. Sprinkle with parmesan cheese.

Spoon tomato sauce on the layering, adopted by the bechamel sauce. Layer butternut on high and unfold the vegan cheese.

Repeat the method two extra occasions.

Do not add cheese on the final layer. Instead, place a greaseproof paper on high.

Cover small bricks with foil paper and place on high of the lasagna. Set within the fridge for 2 hours earlier than baking.

Set the oven at 180 levels or gasoline degree 4. Bake the lasagna (go away the bricks on high) for one hour.

Remove the bricks from the lasagna and add the remaining vegan cheese. Sprinkle parmesan cheese on high and bake for an extra 10minutes.

Remove from the oven and let the casserole relaxation earlier than portioning.


To be taught extra about African Bush Camps, go to

Chef Tawanda Gatawa at Thorntree River Lodge, Zambia


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