Sweet Potato Lasagna

tray of sweet potato lasagna

Sweet Potato Lasagna

Course: Main Course
Cuisine: Italian
Dietary Need: Gluten Free, Vegan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 298 kcal

Highlighted ingredients can be bought at the Market!



Ricotta Filling

  • 3-4 Tbsp olive oil extra virgin, plus more for squash
  • sea salt + black pepper to taste (~ 1/2 tsp each)
  • 2 lemons juiced (~ 1/3 cup)
  • 12 oz extra firm tofu drained and pressed dry for 10 minutes
  • 3 Tbsp nutritional yeast
  • 1/2 cup fresh basil loosely packed
  • 1 Tbsp oregano dried
  • 1/4 cup parmesan cheese plus more for serving

Pesto Sauce

  • 1/2 cup olive oil
  • 1 cup fresh basil loosely packed, finely chopped
  • 2 cloves garlic finely minced
  • 1/4 cup parmesan cheese
  • pinch salt, pepper
  • water to thin


  1. Preheat oven to 375 degrees F (190 C).

  2. Add all tofu filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact.

  3. Peel sweet potatoes and slice thinly with a very sharp knife or mandolin. They shouldn't be paper thin, but semi-thick and bendable - about 1/8th inch.

  4. In a 9x13-inch (or similar size) dish, begin laying down the sweet potatoes in a single layer, overlapping slightly.

  5. Top with one-third of the tofu ricotta mixture and spread using a spoon or spatula. Top with another layer of sweet potatoes, slightly overlapping. Repeat until you have three total layers of tofu ricotta, and four layers of sweet potatoes. The top layer should be sweet potatoes.

  6. Cover with foil and bake for 50 minutes.

  7. Then remove foil, increase oven heat to 400 degrees F (204 C), and bake uncovered for another 5-10 minutes to slightly brown up the top layer.

  8. While the lasagna is cooking, prepare pesto (optional), by adding olive oil, basil, and garlic to a blender or food processor. Mix on on medium-low speed to combine, then add vegan parmesan cheese, a pinch each salt and pepper and pulse to combine again. Add water to thin until a pourable pesto sauce is achieved, mixing on high until only small bits of basil and garlic remain.

  9. Let lasagna cool slightly before serving. Top entire lasagna with desired amount of pesto, or reserve for individual servings. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days.

Recipe Notes

  • $1.20 per serving
  • 9 ingredients

Why Is It Healthy?

  • Tofu is a great source of protein and contains all eight essential amino acids, it is also a great source of iron and calcium.
  • Basil has anti-bacterial benefits. It is a great source of vitamin K, vitamin A, manganese, and magnesium.
  • Sweet Potatoes are a filling high fiber addition to any meal. Sweet and satisfying, sweet potatoes are also high in Vitamin A!

This recipe is from Minimalist baker

Go to minimalistbaker.com to see more recipes!
Nutrition Facts
Sweet Potato Lasagna
Amount Per Serving (1 serving)
Calories 298 Calories from Fat 149
% Daily Value*
Total Fat 16.6g 26%
Saturated Fat 2.6g 13%
Sodium 92mg 4%
Total Carbohydrates 32.1g 11%
Dietary Fiber 6.2g 25%
Sugars 1.1g
Protein 9.1g 18%
* Percent Daily Values are based on a 2000 calorie diet.