Recipes & DIY

Delicious and Nutritious Sweet Potato Lasagna Recipe

Whether you’re vegetarian or vegan, or you’re simply looking to switch things up this year, this festive sweet potato lasagna recipe may be just what you’re looking for! Filled with delicious ingredients such as sweet potatoes, spinach, mushrooms, onions, and garlic, this dish is sure to please everyone at your table. 

But a flavorful profile isn’t all this sweet potato lasagna recipe offers. If you know me at all, you know I absolutely love sweet potatoes. They’re one of my favorite plant-based foods, and I use them in many of my personal recipes. Not only do I love the taste, but they actually offer incredible health benefits. They’re highly nutritious—loaded with numerous vitamins such as vitamins A, C, and B6 and minerals such as potassium and manganese. 

Sweet potatoes are also a great source of soluble fiber, which supports a healthy gut. As you now know, the state of your gut is linked to so many other health conditions, making gut health critical for overall health. In fact, a 2018 in vitro study revealed that sweet potatoes actually promote the growth and development of healthy gut bacteria. [1]

As I mentioned before, this sweet potato lasagna recipe is filled with other nutritious ingredients as well, such as spinach and mushrooms, both of which are also great sources of dietary fiber. [2, 3] This means they also support your gut health and, therefore, your overall health.

Take a look at this delicious recipe below and consider serving it along with your traditional holiday menu this year. I’m sure it will become a family favorite in no time at all!

 

Sweet Potato Lasagna Recipe

Time: 1 hour, 15 minutes

Serves: 9

 

Sweet potato lasagna recipe - Dr. Pingel

 

Ingredients

Lasagna:

1 box gluten-free Lasagna noodles, cooked al dente according to package instructions, or 5-6 zucchini thinly sliced length-wise using a mandolin

1 tablespoon avocado oil

1 medium-sized red onion

1 small package mushrooms

2 garlic cloves, minced

1½ cup spinach

1 large sweet potato or 2 medium sweet potatoes, diced

2 teaspoons garlic powder, divided 

¼ cup water

1 block organic, non-GMO firm tofu 

1 egg (optional* can omit if vegan)

1 tablespoon Italian seasoning

½ teaspoon marjoram

1 jar (25 ounces) marinara 

 

Cashew Cream Sauce (optional):

1 cup cashews, soaked in 1 cup warm water for 30 minutes

¼ cup nutritional yeast

1 teaspoon garlic powder

½ tablespoon lemon juice 

 

Directions

1. Preheat the oven to 350 degrees F. Cook the lasagna noodles al dente according to package directions and set aside.

2. In a large saucepan over medium heat, heat the avocado oil. Sauté the onion, mushrooms, and garlic for 5 minutes.

Sweet potato lasagna recipe - Dr. Pingel

3. Add in the spinach and cook for 3 minutes, or until the spinach starts to wilt. Transfer the mixture into a bowl and set aside. 

4. Using the same pan, combine the sweet potato, 1 teaspoon of the garlic powder, and water, stirring well. Cook for 5-8 minutes, or until fork tender. Pour the mixture into a bowl and use a fork to mash.

Sweet potato lasagna recipe - Dr. Pingel

5. In a medium-sized bowl, put the tofu, egg, Italian seasoning, marjoram, and remaining garlic powder. Use a fork to combine (should be the texture of ricotta).

Sweet potato lasagna recipe - Dr. Pingel

6. In a high-speed blender, combine the soaked cashews and water, nutritional yeast, garlic powder, and lemon juice. Blend on high until well-combined.

7. In a 9×13 baking dish, put enough marina sauce to cover the bottom, then layer with the noodles. Add the mashed sweet potato mixture and a few generous dollops each of the marinara and the cashew cream sauce (if using).

Sweet potato lasagna recipe - Dr. Pingel

8. Top with another layer of noodles, the tofu ricotta mixture, another layer of marinara and cashew cream sauce, and another layer of noodles. Then top with a generous layer of the mushroom and onion mixture.

Sweet potato lasagna recipe - Dr. Pingel

9. Next, top with a final layer of noodles, and the remaining marinara and cashew cream sauce.

Sweet potato lasagna recipe - Dr. Pingel

10. Cook for 45-55 minutes, serve, and enjoy!

Sweet potato lasagna recipe - Dr. Pingel

Sweet potato lasagna recipe - Dr. Pingel

Sweet Potato Lasagna

Total Time 1 hr 15 mins
Servings 9

Ingredients
  

Lasagna

  • 1 box gluten-free Lasagna noodles, cooked al dente according to package instructions, or 5-6 zucchini thinly sliced length-wise using a mandolin
  • 1 tbsp avocado oil
  • 1 medium-sized red onion
  • 1 small package mushrooms
  • 2 garlic cloves, minced
  • 1 1/2 cup spinach
  • 1 large sweet potato or 2 medium sweet potatoes, diced
  • 2 tsp garlic powder, divided 
  • 1/4 cup water
  • 1 block organic, non-GMO firm tofu 
  • 1 egg (optional* can omit if vegan)
  • 1 tbsp Italian seasoning
  • 1/2 tsp marjoram
  • 1 jar (25 ounces) marinara 

Cashew Cream Sauce (optional):

  • 1 cup cashews, soaked in 1 cup warm water for 30 minutes
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tbsp lemon juice 

Instructions
 

  • Preheat the oven to 350 degrees F. Cook the lasagna noodles al dente according to package directions and set aside.
  • In a large saucepan over medium heat, heat the avocado oil. Sauté the onion, mushrooms, and garlic for 5 minutes.
  • Add in the spinach and cook for 3 minutes, or until the spinach starts to wilt. Transfer the mixture into a bowl and set aside. 
  • Using the same pan, combine the sweet potato, 1 teaspoon of the garlic powder, and water, stirring well. Cook for 5-8 minutes, or until fork tender. Pour the mixture into a bowl and use a fork to mash.
  • In a medium-sized bowl, put the tofu, egg, Italian seasoning, marjoram, and remaining garlic powder. Use a fork to combine (should be the texture of ricotta).
  • In a high-speed blender, combine the soaked cashews and water, nutritional yeast, garlic powder, and lemon juice. Blend on high until well-combined.
  • In a 9×13 baking dish, put enough marina sauce to cover the bottom, then layer with the noodles. Add the mashed sweet potato mixture and a few generous dollops each of the marinara and the cashew cream sauce (if using).
  • Top with another layer of noodles, the tofu ricotta mixture, another layer of marinara and cashew cream sauce, and another layer of noodles. Then top with a generous layer of the mushroom and onion mixture.
  • Next, top with a final layer of noodles, and the remaining marinara and cashew cream sauce.
  • Cook for 45-55 minutes, serve, and enjoy!

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