Easy Vegan Sweet Potato Lasagna

by | January 6, 2020

With the colder months in full swing, many of us are gravitating away from colder dishes like smoothie bowls (Sorry, Instagram!) and toward warmer, heartier meals to get us through to spring.

If this sounds like you, you’re going to love this plant-powered take on lasagna from Toni Okamoto of Plant-Based on a Budget.

Whip it up for a meal that satiates as well as it keeps — because who can say no to a day without dinner prep?

vegan sweet potato lasagna

Easy Vegan Sweet Potato Lasagna


  • 6 lasagna sheets
  • 3 cups of chopped sweet potato
  • 1 cup of cooked green lentils
  • 2 cloves of finely chopped garlic
  • 1 head of red onions (finely chopped)
  • 2 medium sized carrots (finely chopped)
  • 3 cups of chopped tomatoes
  • 1/2 a cup of tomato passata
  • 2 cups of grated vegan cheese
  • Fresh basil to taste
  • Salt & pepper to taste


  1. Start by frying the onions and garlic in a sauce pot, with a bit of olive oil.
  2. After 2 minutes you can add the carrots, lentils and sweet potato. Season well and cook for 6-7 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 10-15 mins and take off the heat.
  6. Start layering the lasagna and finish with some vegan cheese.
  7. Cook it in the oven, set to 375 Fahrenheit, for 40 minutes and serve!

You can find this and other recipes from Toni on her blog, as well as through Facebook and Instagram.


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