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