Sweet Potato Lasagna Bake Recipe
Sweet Potato Lasagna Bake Recipe walks into dinner like confidence in heels, sweet, bold, and slightly dramatic tonight.
You layer roasted sweet potato slices, creamy vegan filling, and sauce, proving vegetables absolutely deserve center-stage attention sometimes.
Sweet Potato Lasagna Bake Recipe
This Sweet Potato Lasagna Bake Recipe layers roasted sweet potatoes, plant-based ricotta, and tomato sauce into a comforting vegan casserole.
Ingredients
Method
- Preheat oven to 375°F.
- Arrange sweet potato slices on baking tray and brush with 1 tablespoon olive oil.
- Roast slices for 15 minutes until slightly tender.
- Heat remaining olive oil in skillet over medium heat.
- Cook onion for 4 minutes, then add garlic.
- Add crushed tomatoes, seasoning, salt, and pepper; simmer 8 minutes.
- Stir spinach into sauce until wilted.
- Blend tofu, nutritional yeast, lemon juice, and plant milk until creamy.
- Spread small amount sauce into baking dish.
- Layer roasted sweet potato slices evenly.
- Spread ricotta mixture over slices.
- Add sauce layer evenly.
- Repeat layers twice.
- Sprinkle dairy-free mozzarella on top.
- Bake uncovered for 25 minutes.
- Rest before slicing and garnish with basil.
Notes
Nutritional values (per serving)
Calories: 260Total Fat: 8g
Saturated Fat: 1.5g
Carbohydrates: 32g
Fiber: 6g
Protein: 13g
Vitamins and minerals (per serving)
Vitamin A: 80%Vitamin C: 25%
Calcium: 18%
Potassium: 20%
Magnesium: 12%
Additional notes / tips
- Slice sweet potatoes evenly for consistent layers.
- Add roasted mushrooms for deeper flavor.
- Sprinkle chili flakes for mild heat.
- Let baked dish cool slightly before serving.
- Add lemon zest to ricotta mixture for brightness.
