Sweet Potato Lasagna

Servings 8: 153 Calories, 21g Carbs, 4g Fat, 8g Protein


3 large peeled sweet potatoes, sliced 1/8th inch thick



1 tbsp  extra virgin olive oil

2 lemons, juiced

12 ounces extra firm tofu, drained and pressed dry for 10 minutes

3 tbsp nutritional yeast (important ingredient!)

1/2 cup loosely packed fresh basil

1 tbsp dried oregano

2 tbsp vegan parmesan cheese, plus more for serving



½ onion, chopped

3 garlic cloves, chopped

8 ounces mushrooms, sliced

1 bunch of asparagus


SAUCE: (Optional: use a jar of organic pasta sauce)

6 roma tomatoes

1 clove garlic

½ onion

2 tbsp organic ketchup

¼ cup fresh basil

Step 1 make sauce:

  1. Saute garlic and onion in saucepan with non stick spray. Saute for about 3-5 minutes
  2. Add diced tomatoes, ketchup, seasonings
  3. Bring to a boil while stirring periodically
  4. Let simmer while you prepare the lasagna components

Step 2 prepare ricotta:

  1. Preheat oven to 400 degrees F
  2. Add all ricotta filling ingredients to a food processor or blender and pulse to combine. You are looking for a semi-pureed mixture with bits of basil still intact.

Step 3 make vegetable layer:

  1. Sauté the onion and garlic in a pan with non-stick cooking spray on medium-high heat for 3 to 5 minutes.
  2. Add mushrooms and asparagus and continue sauteing for 6-8 minutes.

Step 4 begin layering:

In a 9×13-inch dish, begin layering:

    1. Sauce
    2. Sweet potato (slightly overlapping)
    3. Vegetable layer
    4. Ricotta cheese
    5. Sauce
    6. Repeat 1 to 2 more times
    7. Top layer should be ricotta, sauce and sprinkled with 3 tbsp vegan parmesan cheese

Step 5 bake:

  1. Cover baking dish with aluminum foil and bake at 400 degrees for 30 minutes
  2. Remove foil and bake for an additional 20 to 30 minutes (important step!)


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