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Sweet potato vegan lasagne recipe

Sweet potato vegan lasagne recipe

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  • Recipes
  • Ingredients
  • Pasta

This lasagne uses cooked sweet potato mash plus a whole pile of other vegetables and tofu. Ground cashews replace the grated cheese on top and add a nice flavour.

London, England, UK

1 person made this

IngredientsServes: 6

  • 1/2 head of broccoli, broken up into florets
  • 2 carrots, sliced
  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 courgettes, diced
  • 1 small tin corn, drained
  • 300g firm tofu, crumbled
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 jar passata or sieved tomatoes
  • 1/2 package lasagne sheets
  • 1 sweet potato, cooked and mashed
  • 2 fresh tomatoes, finely sliced
  • 100g cashew nuts, ground

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 200 C / Gas 6.
  2. In a saucepan with lightly salted water, boil carrots and broccoli for 5 minutes until firm to the bite. Drain and set aside.
  3. Meanwhile heat a frying pan with oil; gently stir onions until they soften. Add garlic and courgettes and fry for 5 minutes, stirring frequently.
  4. Take the pan off the heat and stir in corn, carrots, broccoli, tofu, cayenne, oregano, basil and rosemary.
  5. Spread a layer of passata in a baking dish; top with a layer of lasagne sheets. Add another layer of passata and spoon the vegetable mixture on top. Add a layer of lasagne sheets, top with more passata and spread sweet potato mash on top of that. Add a last layer of lasagne sheets and top with passata. Arrange the sliced tomatoes on top. Sprinkle ground cashews over the top of the lasagne and cover with foil.
  6. Bake in preheated oven for 45 minutes. Uncover and bake for another 15 minutes until golden brown on top.

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Reviews & ratingsAverage global rating:(1)

Easy Sweet Potato Lasagna | Plant-Based Dinner Recipe

Is there anything better than delicious homemade comfort food? This fantastic sweet potato lasagna recipe is one of those you will instantly love and will keep on preparing forever. It’s easy and uses everyday ingredients. Let’s get right to it then!

Sweet Potato Lasagna with Minimum Ingredients!

I absolutely love lasagna! It has my favorite dish since I was a child and it always comforts me to prepare it and, obviously, eat it. The only problem is that to cook it, it usually takes some time and effort. There are several steps involved, and sometimes I just can’t commit. This is why this recipe is so great and precious we can make this filling and nutritious comfort dish in under an hour!

This sweet potato lasagna calls for lentils, carrots, tomato sauce, vegan cheese, and lasagna sheets. Uber simple! The best part is you can add any veggies you have or you fancy. A great addition would be to add some shredded spinach! It’s always a good idea to add some green to your dishes, you add nutrients, and you take the chance to add some veggies you wouldn’t necessarily eat on their own.

How To Make Sweet Potato Lasagna?

Easy peasy! Sautee your onions and garlic, add your veggies and cook until tender. Add your tomatoes and passata and cook for 15 minutes. Layer this mix with the lasagna sheets in a baking dish and add the vegan cheese on top. Bake for 40 minutes and voila! You made a delicious sweet potato lasagna that might last you for days or feed your entire family!

Can You Freeze It?

Absolutely! Make sure you put it in an airtight container or a silicon bag. It will keep for a few months, and when you want to use it, you’ll only need to place it a previously warmed up oven. This recipe would be perfect for baking for a friend who just delivered a baby and would appreciate having some ready to go meals in her freezer!

Are you determined to make this recipe already? You’ll love it! Don’t forget to let us know how it goes!


  • 6 lasagna sheets
  • 3 cups of chopped sweet potato
  • 1 cup of cooked green lentils
  • 2 cloves of finely chopped garlic
  • 1 head of red onions (finely chopped)
  • 2 medium sized carrots (finely chopped)
  • 3 cups of chopped tomatoes
  • 1/2 a cup of tomato passata
  • 2 cups of grated vegan cheese
  • Fresh basil to taste
  • Salt & Pepper to taste


Step 1

Start by frying the onions and garlic in a sauce pot, with a bit of olive oil.

Step 2

After 2 minutes you can add the carrots, lentils and sweet potato. Season well and cook for 6-7 minutes.

Step 3

Now you can add the chopped tomatoes, the passata, and some water, and lower the heat.

One-Dish Sweet Potato Lasagne

Ben, So Vegan Gluten-free, nutritious, delicious and surprisingly easy. This lasagne has a lot going for it. As long as you don’t mind a bit&hellip Print This


  • 3 aubergines
  • 2-3 large sweet potatoes
  • 2 red peppers
  • 1 x 400g / 14.1oz tin of cannellini beans
  • vegan parmesan, for topping

Vegan Lasagna Bechamel with Sweet Potato and Cauliflower

A quick and skinny Lasagna today. It was one of those Fridays a few weeks back, when the pantry and refrigerator were almost empty. No tomatoes, veggies or greens. I was tired if eating lentils/beans. I found a boiled sweet potato and some cauliflower and decided to try some bechamel with it. Simple flavors and delicious food.
Add more layers, add some marinara layers, cheese, greens and more to make it hearty.

For more Lasagna, Pasta options see the Collection here.

I am so bored of listening to audiobooks.. and now I will get a headache after pushing myself to write the post.. oh well. Here’s to better days!

Did you know that more Cows are harmed for Cheese than for Milk.
Americans consume almost twice as much cow’s milk as cheese than as fluid milk. It takes more than 10 pounds of fluid milk to get a pound of cheese. Fluid milk consumption is on a steady 40-year decline while cheese consumption continues to rise. C heese consumption has continued to increase since 2010 and was at its highest level in 2012. As exposed in the New York Times , the USDA has worked behind the scenes with companies to increase the cheese content of products and market new cheese-laden products. I n 2010, 326 pounds of cow’s milk was consumed as cheese per capita while only 196 pounds was consumed as fluid milk. To get a better idea about the numbers, see the article at Counting Animals with charts and graphs.


Whisk the flour into melted oil.

Whisk in the almond milk, then add salt, pepper and nutmeg. Keep ready

Assemble the Lasagna. Layer Bechamel, lasagna sheets, sliced cauliflower. Sprinkle garlic powder and chili or black pepper.

Add a layer of Sweet potato slices(raw or roasted), sprinkle dried herbs of choice, salt, bechamel and lasagna sheets.

Top with bechamel, bread crumbs or cheese.

Bake for about an hour.


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  • 150g cashew nuts (soaked)
  • 450ml unsweetened plant-based milk
  • 50g dairy-free butter
  • 25g plain flour
  • 25g nutritional yeast
  • 2 tsp onion powder
  • 1⁄2 lemon
  • 100ml water

Roast Veggies Layer

  • 2 Aubergines (cut into 1cm cubes)
  • 2 Courgettes (cut into 1cm cubes)
  • 2 Peppers (cut into 1cm cubes)
  • 4 cloves Garlic
  • 1 tbsp Olive Oil
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2kg Potatoes (peeled and finely sliced)
  • 2 jars (4 cups) good ready made Tomato Sauce
  • 1/2 cup Basil

Sweet Potato Lasagna

It’s time to start enjoying lasagna again with this delicious, clean, and healthy sweet potato lasagna!


  • 2 whole Medium Sweet Potatoes, Thinly Sliced
  • 2 cups Cottage Cheese
  • 1 whole Egg
  • ⅓ cups Finely Chopped Parsley
  • 1 Tablespoon Olive Oil
  • 1-½ pound Lean Ground Pork
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Pepper
  • ½ Yellow Onion, Diced
  • 8 Cremini Mushrooms, Sliced
  • 2 cloves Garlic, Minced
  • 2-½ cups Tomato Sauce Or Marinara
  • 8 ounces, weight Mozzarella


Slice sweet potatoes very thin, approximately 1/8 to 1/16 inch. (You can either use a mandoline or a sharp knife.) The more uniform the better, so they cook evenly.

In a medium mixing bowl, combine cottage cheese with egg and and finely chopped parsley. Mix well and set aside.

Heat olive oil over medium-high heat in a large skillet. Once hot, add lean ground pork, dried oregano, dried thyme, kosher salt, and ground black pepper. Cook until well-browned, which should take 6–8 minutes, stirring frequently.

Once meat is well-browned, remove from pan and set aside. Reserve about 1 tablespoon of the rendered fat from the pork. If you have more than that, you can discard the rest.

Add diced yellow onion and cook over medium-high heat until it starts to become tender. Add cremini mushrooms and cook for an additional 4–6 minutes, or until mushrooms start to become tender. Add minced garlic and cook for one more minute, until garlic becomes fragrant.

Return cooked pork and add tomato sauce into the pan and stir to combine. Once heated through, remove from heat.

To assemble the lasagna, use a 9同 casserole dish and create the first layer with the sweet potato slices. Make sure to overlap each slice to create an even layer. Pour out half the meat sauce over the sweet potato slices and spread out evenly. Pour out half of the cottage cheese mixture over the meat sauce and spread evenly. (It’s okay if it doesn’t look perfect—it will still be super tasty.)

Repeat steps with another layer of sweet potato slices, meat sauce, and then cottage cheese. Top with a thin layer of sliced fresh mozzarella and cover with tin foil.

Place in the oven bake for 30–40 minutes, or until sweet potato slices are almost fully tender.

Sweet Potato Lasagna

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  • 1 tbsp avocado oil
  • 1 cup minced yellow onion
  • 1 28-oz BPA-free can unsalted diced tomatoes, with juices
  • 3 tbsp unsalted tomato paste
  • 2 cloves garlic, minced
  • 2 tsp dried oregano (TRY:Simply Organic Oregano)
  • 1 tsp each paprika and red pepper flakes (TRY:Simply Organic Crushed Red Pepper Flakes)
  • ½ tsp each sea salt and ground black pepper (TRY:Simply Organic Ground Black Pepper)
  • 1 cup finely chopped fresh basil
  • 2 large sweet potatoes (about 14 oz each), peeled and very thinly sliced lengthwise
  • 3 cups packed baby spinach


1 12-oz carton organic firm tofu, drained

¼ tsp each sea salt and ground black pepper

2 cups shredded mozzarella cheese (goat’s milk preferred), divided


1. Preheat oven to 350°F. Prepare sauce: In a medium saucepan on medium, heat 1 tbsp oil. Add onion and sauté until golden, about 5 minutes. Add diced tomatoes with juices, tomato paste, 2 cloves minced garlic, oregano, paprika, pepper flakes and ½ tsp each salt and pepper. Stir in 1 cup water bring to a boil. Reduce heat and simmer for 25 minutes. Stir in basil.

2. In a food processor, place all filling ingredients except cheese process until smooth. Using a spatula, fold in 1½ cups cheese and set aside.

3. Assemble lasagna: Spread ½ cup tomato sauce in bottom of an 8-inch square baking dish. Add 1 layer of potato slices, overlapping slightly. Top with one-third of filling, 1 cup spinach and ½ cup sauce. Repeat with 2 more layers of potato slices, filling, spinach and sauce. Sprinkle with remaining ½ cup cheese.

4. Cover with foil and bake for 55 minutes. Uncover set broiler to high and broil for 2 to 3 minutes, until cheese on top browns.

Sweet Potato Lasagna Ingredients

Since these noodles aren’t noodles, I had to do some experimenting to figure out what works and what doesn’t as a filling. When I tried making this recipe with a classic ricotta filling, it was too moist. As a result, I turned to a few unconventional ingredients to make it less moist, but super flavorful. Here’s what’s in it:

  • Sweet potatoes! Because sweet potatoes are all different shapes and sizes, your noodles won’t be perfectly rectangular. That’s ok! Get crafty and piece them into a thin layer as best you can. – I often make lasagna with diced canned tomatoes layered throughout. They added too much moisture to this recipe, so instead, I spread a single layer of tomato sauce at the bottom of the baking dish.
  • Ricotta and feta cheese – Because ricotta was too moist on its own, I mixed in feta cheese to thicken it up. The feta also adds a tangy bite, which contrasts deliciously with the earthy sage in the filling.
  • Fresh basil and sage – Sweet potatoes and sage are one of my all-time favorite flavor combinations, so I had to add sage to my sweet potato lasagna filling. I also mix in a generous amount of basil for fresh Italian flavor.
  • Garlic and red pepper flakes – They add a little kick to the creamy, cozy filling.
  • Fresh spinach – Because I love my lasagna with lots of veggies! I layer the raw spinach straight into the lasagna. No need to cook it beforehand!
  • Mozzarella and Parmesan cheese – Who doesn’t love their lasagna with a layer of brown, bubbly cheese on top?

Find the complete recipe with measurements below.

Sweet potato vegan lasagne recipe - Recipes

This video/blogpost is part of a big HOLIDAY collaboration with a bunch of awesome vegan YouTubers. Everyone made such amazing looking food – check out the playlist to watch all of the delicious recipes.

I’ve really been obsessed with lasagna lately. I used to be super intimidated by the idea of making lasagna. I think my fear stemmed from this one time when my friend and I attempted to make lasagna with oven-ready noodles but I guess we didn’t make it saucy enough so the noodles were super undercooked. It was a strange experience. After that, I’m pretty sure I didn’t make lasagna for a while.

Now that I’ve gotten over my tragic experience, I’ve learned to love making it again. Especially during this time of year when I’m craving those warm & cozy comfort foods. Sure, it does require a little more work than some of my usual recipes but it is so worth it especially if you are making a dinner for other people as well. This would be such a great dish to make for a holiday potluck or a nice Christmas dinner. Or if you are just cooking for yourself, one lasagna could literally be meal prep for a week! Who doesn’t want lasagna every single day? I wouldn’t get sick of it.

Like my last lasagna video, I made my own sauce – this time with a slight twist. I wanted to make a vegan bolognese-type sauce with some lentils. In hindsight, I think brown or green lentils would have worked better to make this more of a “bolognese” style, but this still worked very well and was delicious.

Alternatively, you could just buy a nice jar of marinara sauce!

The lasagna (as I mentioned in the video) definitely didn’t turn out aesthetically pleasing. I was actually very disappointed at how “ugly” it looked. I even considered (for a very brief moment) making it again to see if I can get a prettier looking dish. But I reminded myself that my channel isn’t about “pretty” food. Nor is it about being perfect and having the perfect looking type of photos. As I always say, this is REALITY. Not Pinterest (not dissing Pinterest by the way).

So the lasagna ended up looking more like a simple casserole dish with things just thrown in there (lol) but it still ended up tasting delicious. That’s really all that matters, right?

So check the recipe out down below and of course, watch the video to get the visuals! You could make this and bring it to a nice vegan holiday potluck or make it for your loved ones for your Christmas party dinner. I would love to see your creations, so don’t forget to tag me on Instagram @CheapLazyVegan.