Plant-Based Sweet Potato Lasagna
This isn't just another vegan lasagna recipe. It's the one that finally did the impossible: it convinced my extended family to love plant-based food. Forget the dry, bland vegan recipes you've tried before. This whole food plant-based recipe delivers all the comfort and flavor you crave, but with a healthy twist. We're swapping out refined pasta for tender sweet potato sheets and ditching processed ingredients for a hearty lentil and spinach filling.The secret? A ridiculously creamy, oil-free "cheese" sauce made from simple whole foods and a rich tomato sauce underneath. This is the recipe you'll be making again and again. The one that proves healthy eating can be just as delicious as your favorite comfort food. Ready to win over your family and friends?
Ingredients
- 3 medium sweet potatoes white, or orange, sliced into thin rounds
Filling
- 1 onion diced
- 3 cloves garlic minced
- 1 ½ cups lentils cooked
- 2 cups chopped spinach frozen
- 1 tsp tamari low sodium
- ½ tsp cracked pepper
Tomato Sauce
- 28 ounce can crushed tomatoes
- 3 ounces tomato paste
- ½ tsp basil
- ½ tsp oregano
- ½ tsp onion powder
- ¼ tsp thyme
- 1 tsp tamari low sodium
Cheese Sauce
- 1 cup cashews or almonds, or 1/2 sunflower seeds 1/2 pumpkin seeds
- ½ cup nutritional yeast
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- ½ tsp onion powder
- 1 cup water
Instructions
- Preheat oven to 350°F
Filling
- Sauté the onions for a few minutes.
- Add the garlic and spinach and cook for a few minutes.
- Add the remaining ingredients and cook for a few minutes.
Tomato Sauce
- Add all ingredients to a large mixing bowl and stir well.
Cheese Sauce
- Add all ingredients to a blender and blend until the cashews are completely pulverized.
Assembly
- Layer the bottom of a 9 x 13 baking dish with one layer of sweet potato slices.
- Spoon half of the filling on top of the sweet potatoes and spread evenly.
- Spoon half of the tomato sauce over the filling layer and spread evenly.
- Pour a little less than half of the cheese sauce over the tomato sauce and spread evenly.
- Repeat the layers, sweet potatoes, filling, tomato sauce, and cheese.
- Bake for 45-60 or until potatoes feel soft when testing with a fork.
Nutrition
Calories: 354kcalCarbohydrates: 57gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 379mgPotassium: 1273mgFiber: 18gSugar: 12gVitamin A: 13124IUVitamin C: 20mgCalcium: 110mgIron: 7mg
Jill your last lasagna recipe is one of my favorites! I cannot imagine how good this one will be! Can’t wait to make this…
Sounds absolutely delicious can’t wait to try. Jill you have the creative skills that I wish I could have to be able to match food together and make it taste great and be healthy, with ingredients that are easy to find in the store. Not an easy thing to do. Thank you.
Not a huge fan of sweet potatoes except in sweetened desserts. I make my lasagna with roasted zucchini and eggplant, as I have an abundance of these in my garden. I simply slice them thin using the cuisanart attachment. I’m also a huge fan of “ricotta” made with tofu, and loads of herbs. I’d put this in with the filling to get extra protein. I simply cannot get enough veggie lasagna right now.
Did you make this recipe?
Yes
I thought you’d lost me when you said cheese. But i can do almond or cashew! So I’m looking forward to trying this. Sounds delicious.
Looks so delicious!! I’m definitely going to try it! Can I freeze the left overs? Thanks so much for sharing!
Yes
This was AMAZING!!! I did sub some TVP for the lentils (my hubs has a hard time with lentils) and added a layer of tofu ricotta. So much YUM in this dish! Thank you for this and all you share.
one and a half cup cooked lentils, or one and a half cup lentils, cooked
I figured it out from watching the videos. You need 1 1/2 cups of cooked lentils!