Sweet Potato Lasagna

This delicious sweet potato lasagna is simple, entirely plant-based, with an amazing cheesy topping.

This is a huge day!

This delicious sweet potato lasagna is simple, entirely plant-based, with an amazing cheesy topping. Bakerette.com (vegan, vegetarian, dairy free, healthy)

I successfuly made a plant-based lasagna the family liked!

My family ate it without

  1. divorcing me
  2. Throwing my food out the window
  3. or having a myocardial infarction

It’s amazing how when you mention the word “vegan” people automatically turn their nose up and become food snobs. I guess it’s sort of like me with meat. I turn my nose up to meat.

You’ve seen my bio¬†where I state I’m vegan and that my family is not, so I don’t blame my family for turning their noses up and not wanting to try vegan foods. So I’ve become smarter than the average bear…I don’t mention the word “vegan” anymore until AFTER they’ve tried the food.

For example, my husband made himself a huge pork dinner ladened with meat-based gravy and dairy-based mashed potatoes the other day. I was disheartened. Usually when he fixes dinner, he’ll make sides that are plant-based so I can eat them. This time he didn’t. So I went to task by making Angel Hair with Artichokes. He looked at it and said “that looks good. Can I have a bite?” He tasted it and exclaimed, this is really good! The next day he asked me to make it for him. I chuckled to myself. VEGAN!

This time I made sweet potato lasagna. I didn’t tell the fam it was vegan. They snarfed it down. Liked it and so I proudly announced it was vegan; that the ricotta was actually tofu. They looked at me as if I betrayed them. But they liked it. Mission accomplished.

This delicious sweet potato lasagna is simple, entirely plant-based, with an amazing cheesy topping. Bakerette.com (vegan, vegetarian, dairy free, healthy)

I think you omnivores will like it too!

Sweet Potato Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 16 ounces lasagna noodles, boiled per packaged instructions
  • 3 large sweet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 24 ounces bottled marinara sauce
Ricotta Filling
  • 3-4 tablespoons olive oil, plus more for squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lemons, juiced
  • 12 ounces extra firm tofu, drained and pressed dry for 10 minutes
  • 3 tablespoons nutritional yeast
  • 1/2 cup loosely packed basil
  • 1 tablespoon dried oregano
  • 1 cup shredded vegan mozzarella
  • 1/4 cup vegan Parmesan cheese, plus more to garnish
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Coat a 9x13-inch baking dish with olive oil; set aside.
  2. Once lasagna noodles are cooked, lay flat on a baking sheet to cool; set aside.
Ricotta Filling
  1. In a food processor or blender, add all Ricotta filling ingredients and pulse until combined, scraping down sides as needed.
To Assemble
  1. In the bottom of prepared baking dish, spread 1/3 third of marinara sauce to bottom of prepared baking dish. Layer 6 lasagna noodles to completely cover sauce (edges will overlap). Add a single layer of sweet potatoes. With a spatula, spread 1/3 ricotta mixture over sweet potatoes. Repeat layers. Sprinkle top with mozzarella and Parmesan cheese.
  2. Cover with foil and bake for 50 minutes minutes. Increase heat to 400 degrees Fahreheit, remove foil, and continue cooking another 5 to 10 minutes or until slightly brown. Let cool slightly before serving.

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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