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Lasagna with Spinach Ricotta and Sweet Potato

Lasagna with Spinach Ricotta and Sweet Potato

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.

spinach and tofu with coconut cream on a chopping board portrait

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. 

lasagna sheets in a backing dish portrait

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:

  • Family friendly – perfect for sharing with others! 
  • Very filling. 
  • Easily stored. 
  • A good source of protein – 18g per serve. 
  • Lasagna – do you even need a reason to it? 

vegan lasagna in a backing dish portrait

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.

Lasagna with Spinach Ricotta and Sweet Potato baking dish portrait

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 8
Allergens: Coconut, Gluten, Soy, Tomatoes


For the cashew cheese

  • 150 g cashew nuts (soaked overnight)
  • 2 tbsps miso paste
  • 2 tbsps nutritional yeast
  • 355 ml water

For the tomato sauce

  • 1 tsp black pepper (ground)
  • 4 cloves garlic (minced)
  • 6 tsps italian herb mix
  • 1 tablespoon olive oil
  • 1 tsp sea salt
  • 735 g tomato sauce

For the spinach ricotta

  • 120 g coconut cream
  • 196 g firm tofu (crumbled)
  • 6 g fresh basil (washed)
  • 2 tbsps nutritional yeast
  • 1 tsp sea salt
  • 283 g spinach (washed)

For the pasta

  • 342 g lasagna pasta

For the vegetables

  • 283 g carrot (grated)
  • 283 g sweet potato (diced small or grated)


  1. Use a skillet or a pot and fry the garlic for about 2-3 minutes before you add the rest of the tomato sauce ingredients, then put it on the side and let it cool down.
  2. For the spinach ricotta use an immersion blender or a food processor and add all the ingredients except the tofu.
  3. Blend everything well and put it into a bowl, stir in the tofu and set everything aside.
  4. Use a baking dish and cover the bottom with the first layer of pasta sheets and add 1/3 of the tomato sauce.
  5. Add the sweet potato on top of the tomato sauce and cover it with another layer of pasta.
  6. Add the spinach ricotta and cover it with another layer of pasta.
  7. Add 1/3 tomato sauce and the grated carrot and an additional and last layer of pasta.
  8. Add the rest of the tomato sauce and sprinkle it with the cashew nut cheese.
  9. Bake it for about 25 minutes until golden brown on top on 180 degrees (360 F).
  10. Let it cool down a litte bit before serving.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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