Sweet Potato Lasagna

Please excuse me as I will present another noodleless pasta dish that is similar to the original but better.

The Origins of Lasagna

We may have been under the impression, like many others, that Lasagna was originally from Italy. It turns out that its history is more complex!

Others claim that the concept was invented in ancient Greece, where lagoon (layered dough sheets) were cut and baked into strips. Some say it is a Roman recipe recorded in a 1st-century cookbook. Others claim that it originated in England or Italy during the 14th century. Cookbooks described the idea of layering pasta and cheese in a dish and then baking it.

It wasn’t until the 16th century, however, that the tomato-based version that is more similar to today’s Lasagna was recorded. These versions originated in Italy. We’re grateful to all those who have contributed to the invention and development of Lasagna.

Sweet potato lasagna

This recipe is inspired by:

I love Lasagna. (forever, amen.) 2) My successful recreations of it using both aubergine and spaghetti squash

The never-ending love affair I have with sweet potato

The filling I use is my favorite tofu ricotta. It is creamy, lemony, and herby. Delicious! It would be best if you had this in your kitchen.

The ‘pasta’ is actually thinly sliced sweet potatoes that add the perfect texture and sweetness to the savory “ricotta.” In other words, you’ll swoon.

How simple is this recipe? You asked a great question. You only need nine basic ingredients and simple techniques.

This recipe does not include a marinara as is found in a typical lasagna. I believe it doesn’t require it. If you are a sauce lover like me, then I recommend a basil pesto optional sauce. It is absolutely delicious (and it still fits within my 10-ingredient rule).

This not only adds a vibrant green color but also a punchy herby-garlic taste that (in my humble opinion) finishes the dish perfectly.

This recipe was created with comfort food lovers in mind. This time of year, everyone loves a hearty baked dish. It’s also packed with almost 10 grams per serving, which will satisfy your cravings.


  • Sweet potatoes (approximately 450g each), peeled and sliced thinly (organic if possible).

Filling for RICOTTA

  • Extra virgin olive oil – 3-4 tablespoons (plus different for sweet potatoes)
  • 1/2 teaspoon sea salt + pepper (to your taste)
  • Juice 2 medium lemons (1/3 cup, or 80 ml),
  • Tofu extra-firm, 12 ounces (drained for 10 minutes and pressed).
  • 3 Tbsp nutritional yeast
  • Fresh basil, 1/2 cup, loosely packed
  • Oregano dried 1 Tbsp
  • 1/4 cup vegan parmesan cheese (plus more for serving)


  • 1/2 cup olive oil
  • 1 cup finely chopped basil, loosely packed
  • Two cloves of garlic, finely chopped (2 cloves will yield about 1 Tbsp. or 6g).
  • 1/4 cup vegan parmesan cheese
  • Salt + Pepper: 1 healthy pinch
  • Water (to thin)


  • Preheat oven to 375 degrees F.
  • All ingredients for the tofu mixture can be added to a processor or blender. Pulse to combine and scrape down sides as necessary. The mixture should be semi-pureed with some basil bits still intact. Adjust seasonings to taste.
  • Peel sweet potatoes, and then slice them thinly using a very sharp mandolin or a very sharp blade. The sweet potatoes should not be paper thin but rather semi-thick, bendable, and about 1/8th of an inch thick.
  • Start by laying out the sweet potatoes in one layer. Overlap them slightly.
  • Spread the remaining tofu-ricotta mix with a spatula or spoon. Add another layer of sweet potato, slightly overlapped. Repeat this process until you’ve got three layers of ricotta tofu and four layers of sweet potatoes. The top layer is sweet potatoes.
  • Cover the foil and bake at 350°F for 50 minutes.
  • Remove the foil and increase oven temperature to 400 degrees F 204 C. Bake uncovered another 5-10 mins to brown up the top lightly.
  • Prepare pesto (optional) while the lasagna cooks by adding garlic, olive oil, and basil to a food processor or blender. Mix at medium speed. Add vegan parmesan, a pinch of salt and pepper each, and pulse again to combine.
  • Mix on high speed until there are only a few small pieces of garlic and basil left. Add water to thin the sauce until it is pourable. Adjust seasonings to taste. I added more vegan parmesan and basil.
  • Serve the Lasagna after it has cooled down a little. Pesto can be used to top the entire Lasagna or for individual portions.
  • Keep leftovers covered in the fridge for up to three days. Freeze for longer-term storage.
  • Add more nutritional yeast to the dish for cheeseiness, and add lemon juice for brightness.

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