Sweet Potato Lasagna Vegan
I have always loved lasagna but after becoming plant based it was hard to find a lasagna that I truly loved. Then I discovered Sweet Potato Lasagna and its now one of my favorite recipes by far. Even my non-vegan husband loves this recipe. It’s a great dish to take to family gatherings.
This recipe uses the nutritious goodness of sweet potatoes which might sound like an unexpected fusion. Yet, this innovative and delectable dish not only tantalizes the taste buds but also offers a plethora of health benefits. Embracing a plant-based, dairy-free approach, the vegan sweet potato lasagna is a testament to the marriage of taste and well-being.
You can cook the lasagna noodles in a pot of boiling water first if you like them very soft. I just add them uncooked into the recipe. My family likes that the noodles come out more chewy and firm. It’s also faster and less work when preparing the dish.
The Nutritional Powerhouse of Sweet Potatoes
At the heart of this culinary masterpiece lies the sweet potato, a versatile and nutrient-packed vegetable. Packed with fiber, vitamins, and minerals, sweet potatoes provide an excellent source of beta-carotene, a powerful antioxidant known for its immune-boosting properties and support for eye health. Additionally, they offer a low glycemic index, making them an ideal choice for maintaining steady blood sugar levels.
Embracing a Dairy-Free Lifestyle
The vegan sweet potato lasagna embodies a dairy-free approach, steering clear of traditional cheese and milk products. This shift not only caters to those with lactose intolerance or dairy allergies but also aligns with the principles of plant-based living. By substituting dairy with creative alternatives such as cashew or almond-based cheeses and creamy sauces made from plant sources like coconut or nutritional yeast, the dish maintains its creamy texture and rich flavor while offering a lighter and more easily digestible meal.
Health Benefits of a Plant-Based Diet
The incorporation of plant-based ingredients in this lasagna makes it a nutritious choice for individuals seeking to adopt a healthier lifestyle. Plant-based diets have been linked to numerous health benefits, including a reduced risk of heart disease, lower blood pressure, and better weight management. Moreover, they often support better digestion, enhanced gut health, and a lower environmental impact compared to animal-based diets.
Sweet Potato Lasagna Vegan
Ingredients
- Vegetable Filling
- 1 Large Onion chopped and diced Chop onion into small finely diced pieces
- 3 Cloves Garlic-minced
- 1 Medium Zucchini-diced and cubed into small pieces
- 1 Cup Shredded Carrots
- 8 oz. Portobello Mushrooms sliced
- 1 8oz. Roasted Red Pepper diced Drain and pat dry the roasted pepper
- 2 Cups Fresh Spinach-Chopped and diced fine.
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Basil
- Cashew Ricotta
- 2 Cups Raw Cashews Boil for 15 minutes then drain
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 2 Tsp Apple Cider Vinegar
- 1 8oz. Kite Hill Vegan Cream Cheese with Chives
- 3 25oz Jars of Oil Free Marinara Sauce
- 1 Box Whole Wheat Lasagna Noodles
- 2 Tbsp Nutritional Yeast
- 3 Large Sweet Potatoes -peeled, cooked and mashed
Instructions
- Preheat oven to 350℉
- Mashed Sweet Potatoes
- In a separate pan, peel dice and cook sweet potatoes until tender. (About 15-20 minutes) Drain and mash. Set aside.
- Cashew Ricotta
- Put 2 cups raw cashews in pot. Cover cashews with water and boil for 15 minutes. Drain cashews and add into a high speed blender.
- Add in onion powder, garlic powder, apple cider vinegar.
- Blend until mixture is smooth and creamy. Set aside.
- Vegetable Filling- Cook in large pan.
- Cook onion on medium high with 2 tbsp of water until soft and translucent. 3-4 minutes
- Turn heat down to medium and add in onion, garlic, zucchini, carrots, mushroom, roasted red pepper, spinach, thyme, oregano and basil
- Cook until vegetables are soft and tender. 4-5 minutes. Set pan aside.
- Stir in Cashew Ricotta into cooked vegetable pan. Stir well.
- Add one 8oz carton of Kite Hill Vegan Cream Cheese with Chives. Stir well.Set pan aside again.
- Assemble Lasagna
- In a large lasagna pan, spread a generous layer of marinara sauce over the bottom of pan. (Make sure to be generous so it helps to cook the noodles)
- Add a layer of noodles and then cover with another layer of sauce.
- Add a layer of vegetables with ricotta sauce,
- Add another layer of noodles.
- Add a layer of mashed sweet potato and cover with a layer of sauce.
- Add another layer of noodles and cover with the vegetable and ricotta sauce.
- Add final layer of noodles and cover with remaining sauce. Sprinkle top with Nutritional Yeast.
- Cover lasagna with foil and bake for 50 minutes in 350℉ oven. After 50 minutes remove the foil and bake for 10 more minutes. Let lasagna set for 5 minutes to cool before serving.
About the recipe:
This recipe uses Cashew Ricotta and Vegan Cream Cheese. If you are trying to stay more heart healthy and fat free then substitute the cashew ricotta for a tofu ricotta. The combination of the cashew ricotta and vegan cream cheese with chives is an amazing combination. I always use Kite Hill Cream Cheese for my recipe.
In conclusion, the vegan sweet potato lasagna is not only a delightful departure from the traditional lasagna but also a celebration of health and taste. Packed with essential nutrients, offering a dairy-free approach, and embracing the benefits of plant-based ingredients, this dish stands as a testament to the idea that healthy eating can indeed be a flavorful, satisfying, and nourishing experience. So, let’s embark on this culinary journey, savoring every layer of goodness and relishing the delectable health benefits it brings to the table.