Easy Sweet Potato Lasagna | Plant-Based Dinner Recipe
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!
Servings: 4 servings
Calories: 398kcal
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)
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: 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.
Nutrition
Calories: 398kcal | Carbohydrates: 77g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 345mg | Potassium: 1338mg | Fiber: 12g | Sugar: 16g | Vitamin A: 20708IU | Vitamin C: 30mg | Calcium: 90mg | Iron: 4mg
