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Have you ever been so excited that you feel like you might actually burst at the seams? Well, that’s me right this moment, sitting on the edge of my chair, writing this as fast as possible. But what could possibly have me so excited? Vegan lasagna!
Lasagna has to be one of favorite meals, right from the ripe old age of 4. It was served on our family table more times than I can count. And for some time now, I have been trying to perfect the recipe for an amazing, mind blowing vegan version. Now I do say some time, because not all recipes come together straight away. And an okay recipe is simply not acceptable to me.
You’re going to love this recipe, I just know it! So, let’s take a closer look at what we should expect from this classic family favorite.
To make this recipe, you will need 19 ingredients and 40 minutes. Just like any regular lasagna, this recipe is going to take a little more investment of time and ingredients. It will be well worth it though!
This meal contains a lot of quality ingredients, and therefore, we are offered an impressive array of essential vitamins and minerals. Most notably, we are given a good source of protein, dietary fiber, vitamin A, vitamin B6, vitamin K, copper, folate, iron, and manganese.
We also get a good source of carbohydrates, mostly in the form of complex carbs (from the sweet potato). This not only helps our bodies to function – we need carbs – but it also helps to keep you fuller for longer. Try eating this meal around your gym workouts.
The lasagna with spinach, ricotta, and sweet potato is the perfect meal for all occasions because it’s:
I personally like to make lasagna in big batches. It covers all bases including the ‘I’m having seconds’ family members, the ‘I might take some to work tomorrow’ kind, and plenty to snack on in between. With this, I usually have plenty I need to store. It’s really easy though – simply pop your lasagna in an airtight container and place it in the fridge for up to 48 hours. If you happen to make too much, you can also freeze it for up to 2-3 months.
And that just about covers everything here. I hope you are as excited to try this as I was. Please let me know what you think! See you next time.
Liked this recipe? Why not head over and check out our Spinach Sweet Potato Soup with Tempeh Croutons or our Vegan Fajitas with Avocado and Sprouts.
For the cashew cheese
For the tomato sauce
For the spinach ricotta
For the pasta
For the vegetables
Total servings 8
|Amount Per Serving|
|Calories 452||From Fat 173|
|% Daily Value*|
|Total Fat 19g||29.6%|
|Saturated Fat 7g||33.5%|
|Trans Fat 0g|
|Total Carbohydrate 61g||20.3%|
|Dietry Fiber 9g||35.6%|
|Vitamin A 0µg|
|Vitamin B-12 2.44µg||40.6%|
|Vitamin B-6 3.47mg||173.6%|
|Vitamin C 20.48mg||34.1%|
|Vitamin D 0IU||0%|
|Vitamin E 3.08mg||10.3%|
|Vitamin K1 199.71µg||249.6%|
|Folic Acid 0µg|
|Pantothenic acid 1.43mg||14.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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