Plant-Based Sweet Potato Lasagna

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 1

Servings:

Calories: 354kcal

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?

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Equipment

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.

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Nutrition