Easy Sweet Potato Lasagna | Plant-Based Dinner Recipe
User Reviews
4.9
Easy Sweet Potato Lasagna | Plant-Based Dinner Recipe
Description
Easy Sweet Potato Lasagna combines cooked green lentils with sweet potatoes, carrots, tomatoes, and tomato passata, enhanced by sautéed red onion and garlic. The mixture is simmered with fresh basil, salt, and pepper for a flavorful filling. Layers alternate between the vegetable-lentil sauce and lasagna sheets, which can optionally be topped with grated vegan cheese.
Baked at 375 degrees Fahrenheit for 40 minutes, the lasagna develops a tender, cohesive texture with melded flavors. The sweet potatoes add natural sweetness and creaminess, complementing the savory tomato and lentil base. Using vegan cheese allows a dairy-free option, but it can be omitted depending on preference.
This plant-based lasagna suits dinner or meal prep needs and can be adapted using pre-chopped or frozen vegetables to save time. Allowing the lasagna to rest before slicing helps it set for cleaner servings and better texture.
Pre-peeled vegetables reduce prep time. No-boil lasagna sheets may require adjustment to cooking times. Additional basil or marinara can be added for stronger tomato flavor.
Ingredients
- 1 tablespoon of oil
- 1 onion red, finely chopped
- 2 garlic finely chopped
- 2 medium carrot finely chopped
- 1 cup green lentils cooked
- 3 cups sweet potato chopped
- 3 cups tomato chopped
- ½ cup tomato passata
- salt to taste
- black pepper to taste
- basil fresh, to taste
- 6 lasagna sheets
- 2 cups vegan cheese grated, optional
Instructions
- In a saucepan over medium heat, heat the oil. Add the onions and garlic and saute for 2 minutes.
- Add the carrots, lentils, and sweet potato. Season well and cook for 7 minutes.
- Now you can add the chopped tomatoes, the passata, and some water, and lower the heat.
- Season again with salt and pepper and add some fresh basil.
- Cook for 15 mins and take off the heat.
- Start layering the lasagna and optionally top with vegan cheese.
- Cook it in the oven, set to 375 degrees F for 40 minutes!
Notes
- To save time, use pre-peeled and chopped sweet potatoes and carrots, thawed if frozen.
- No-boil lasagna sheets can be used but may need different cooking time or pre-cooking.
- Let the lasagna rest after baking to allow it to set and make slicing easier.
- Add extra basil, marinara, or passata sauce according to taste and consistency preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 345mg | 14% |
| Potassium | 1338mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 20708IU | 414% |
| Vitamin C | 30mg | 33% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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