Sweet Potato Lasagna

Our Sweet Potato Lasagna offers a unique take on a popular dinner entrée. Sweet potatoes, eggplant, and zucchini replace the traditional pasta sheets, which are layered with dairy-free ricotta and topped with Miso Cashew Cream Sauce. Your family is sure to love this tasty version of one of the world’s most famous meals.


  • Lasagna
  • 2 sweet potatoes, peeled, thinly sliced, cooked
  • 1 eggplant, thinly sliced, grilled
  • 1 zucchini, thinly sliced, grilled
  • 1 cup Miso Cashew Cream Sauce
  • 1 cup Puttanesca Sauce or store-bought pasta sauce
  • 1/2 cup Dairy-Free Ricotta or store-bought dairy-free ricotta
  • Dairy-Free Ricotta
  • 1 1/2 cup tofu, extra firm, drained, pressed
  • 1/3 cup lemon juice, freshly squeezed
  • 1/4 cup Vegan Parmesan
  • 3 tablespoons nutritional yeast
  • 1 tablespoon oregano, dry
  • Black pepper, freshly ground, to taste
  • PREP TIME 30
  • COOK TIME 80
  • Serves 8


  1. Peel sweet potatoes and cut them into 1/4-inch slices using a knife or food processor.
  2. Cut eggplant and zucchini into 1/4-inch slices using a knife or food processor.
  3. Bring a pot of water to a boil over medium heat. Add the sweet potato slices and lower heat. Simmer for 10-15 minutes or until the sweet potatoes can be pierced with a fork.
  4. In a non-stick grill pan, cook eggplant and zucchini slices over medium heat turning them over when grill marks appear. Remove from pan and reserve.
  5. Transfer Dairy-Free Ricotta ingredients into a food processor. Pulse until crumbs form.
  6. Preheat oven to 375°F.
  7. Cover the bottom of a 9×13 baking dish with Puttanesca Sauce, then add sweet potato slices in a single layer. Top with eggplant slices, then zucchini slices, followed by more Puttanesca Sauce, Dairy-Free Ricotta, and Miso Cashew Cream Sauce.
  8. Continue to layer the lasagna with sweet potato slices, eggplant slices, zucchini slices, Puttanesca Sauce, Dairy-Free Ricotta and Miso Cashew Cream Sauce.
  9. Cover with foil and bake 50 minutes, then increase the heat to 400°F and cook 10 minutes uncovered.
  10. Remove lasagna from oven and cool 10 minutes. Cut and serve.