SwtPotatoLsgna the Noctiandy

This vegan sweet potato and lentil lasagna is healthy, hearty, wholesome, comforting, packed with fiber and plant-based protein, and ready in just 55 minutes with just a dozen simple, inexpensive ingredients!


🧅 1 tablespoon of oil
🧅 1 finely chopped red onion
🧅 2 finely chopped garlic cloves
🧅 2 medium carrots, finely chopped
🧅 1 cup of cooked green lentils
🧅 3 cups of chopped sweet potato
🧅 3 cups of chopped tomatoes
🧅 ½ cup of tomato passata
🧅 Salt & Pepper to taste
🧅 Fresh basil to taste
🧅 6 lasagna sheets
🧅 2 cups of grated vegan cheese (optional)


🍠 1. In a saucepan over medium heat, heat the oil. Add the onions and garlic and saute for 2 minutes.

🍠 2. Add the carrots, lentils, and sweet potato. Season well and cook for 7 minutes.

🍠 3. Now you can add the chopped tomatoes, the passata, and some water, and lower the heat.

🍠 4. Season again with salt and pepper and add some fresh basil.

🍠 5. Cook for 15 mins and take off the heat.

🍠 6. Start layering the lasagna and optionally top with vegan cheese.

🍠 7. Cook it in the oven, set to 375 degrees F for 40 minutes!


🥕 To save time: You may find pre-peeled and chopped sweet potato (or butternut squash/pumpkin) and carrot pieces in the grocery store. If frozen, thaw them entirely first.

🥕 Use no-boil lasagna sheets: Otherwise, you need to cook them before adding them to the lentil lasagna.

🥕 Leave it to rest after baking: This gives the vegan lasagna time to thicken up/ set slightly, making it easier to slice and serve.

🥕 Add additional basil, marinara or passata sauce, and lasagna pasta as needed. May need to use up to 1lb box of lasagna pasta.