1. Home
  2. Recipes
  3. Veggie Sweet Potato Lasagna

Comforting Vegetable Lasagna

Featured in Saucy pasta that hits the spot.

This updated spin on lasagna blends the natural sweetness of sweet potatoes with the protein-packed goodness of red lentils, making it a satisfying and nourishing family meal. Cooking it low and slow in a crockpot enhances the flavors, while shredded veggies and lentils deliver a hearty, textured base. Traditional creamy richness comes from ricotta and a cheese mix, and broiling at the end creates a golden, irresistible topping. A handful of fresh arugula makes for a crisp, bright finishing touch. An ideal way to add more veggie dishes to the weekly menu!
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Tue, 04 Mar 2025 22:18:19 GMT
Sweet Potato and Lentil Lasagna Pin it
Sweet Potato and Lentil Lasagna | Tasteofsavor.com

Sweet potato and lentil lasagna offers a creative twist on the classic Italian dish, delivering a vegetarian version rich in flavors and textures. This hearty adaptation combines naturally sweet potatoes with protein-packed lentils, all layered between creamy ricotta and melted cheese.

Through extensive testing, slow cooking has proven ideal for this dish, allowing the flavors to develop fully while achieving perfect texture harmony.

Key Ingredients Guide

  • Sweet Potatoes: Select firm, vibrant ones for maximum beta-carotene content
  • Red Lentils: These blend smoothly into the sauce while providing protein
  • Ricotta: Fresh, creamy ricotta makes a significant difference
  • Passata: Choose additive-free for authentic flavor
  • Zucchini: Coarsely grate for optimal texture
  • Cheese Blend: Include Parmesan for extra depth

Step-by-Step Method

1.
Begin with slowly caramelizing onions until golden, about 5-7 minutes over medium heat. Add garlic near the end to preserve its flavor.
2.
Gradually incorporate grated vegetables, ensuring even cooking. Sweet potatoes and zucchini will release moisture, creating a flavorful base.
3.
Cook lentils until just tender, maintaining slight firmness. Use minimal broth coverage to prevent mushiness.
4.
Layer assembly starts with a thin sauce base to prevent noodle sticking. Create alternating layers of filling and pasta, gently pressing each layer.
5.
Spread ricotta carefully using a dampened spoon back to avoid tearing pasta sheets.
6.
Final broiling creates essential golden, crispy top layer.

Slow baking ensures perfectly tender lasagna layers.

Vegetarian sweet potato lasagna Pin it
Vegetarian sweet potato lasagna | Tasteofsavor.com

This lasagna has become a cherished Sunday dinner tradition, winning over even dedicated meat enthusiasts.

This innovative take on lasagna demonstrates how vegetarian cooking can match traditional comfort food. It has become a signature dish for family gatherings, perfectly balancing nutrition and satisfaction in every layer.

Frequently Asked Questions

→ Can I make this recipe without a slow cooker?
Sure! Bake the lasagna in the oven at 350°F for about 45 minutes.
→ Can I swap red lentils for another type?
Absolutely! Try green or brown lentils, but remember they’ll need more time to cook.
→ How can I avoid ending up with watery lasagna?
Make sure to drain the shredded veggies thoroughly and let the lentil mixture cool and thicken before assembling.
→ Are dry lasagna noodles okay to use?
Yep, just add a bit more liquid since the dry noodles will soak up extra while cooking.
→ What’s the best way to freeze leftovers?
Slice into single servings, wrap tightly, and freeze for up to three months.

Veggie Sweet Potato Lasagna

A unique lasagna with layers of sweet potato and lentils, slowly cooked to bring out rich flavors and achieve a perfectly tender texture.

Prep Time
30 Minutes
Cook Time
240 Minutes
Total Time
270 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian fusion

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Base Flavors

01 1 tablespoon olive oil
02 1 brown onion, finely chopped
03 2 garlic cloves, minced

→ Veggies and Lentils

04 2 zucchinis, roughly shredded
05 400g of sweet potato, peeled and grated coarsely
06 270g (about 1 1/4 cups) red lentils

→ Liquids and Tomato Base

07 625ml (2 1/2 cups) vegetable stock
08 700g of passata (smooth tomato purée)

→ Assembly Ingredients

09 375g of fresh lasagna sheets
10 750g of ricotta, mashed
11 80g (1 cup) of pre-shredded cheese mix

→ To Serve

12 Arugula for serving

Instructions

Step 01

Heat up the olive oil and sauté the onion and garlic until soft. Toss in the zucchini, sweet potato, and lentils. Stir and let it cook for a minute.

Step 02

Pour in most of the passata and the vegetable stock. Bring everything to a boil, then reduce to a simmer for 30 minutes until the lentils are tender. Let the mixture cool slightly.

Step 03

Line the inside of the slow cooker with both parchment paper and foil. Trim the lasagna sheets to fit the bottom of the slow cooker.

Step 04

Assemble layers in the slow cooker—start with the lentil mix, add lasagna sheets, spread ricotta, and sprinkle shredded cheese. Repeat until the last layer is lasagna sheets topped with the remaining passata.

Step 05

Set the slow cooker on low and cook for 4 hours.

Step 06

Preheat the broiler on high. Take the dish out of the slow cooker and let it rest for 10 minutes. Place it on a baking tray, peel away the parchment paper, and broil for 2-3 minutes until golden. Serve it with a side of arugula.

Notes

  1. Stores in the fridge for up to 3 days
  2. Can be frozen in single portions

Tools You'll Need

  • Slow cooker
  • Grater
  • Parchment paper
  • Foil
  • Baking tray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains dairy products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 22 g