Sweet Potato Lasagna

This delicious lasagna has been created to highlight the Veganuary campaign. Veganuary is held every January to encourage more people to move towards a plant-based diet, leading to a healthier and more sustainable lifestyle. This recipe has been created in collaboration with the European Food Information Council to highlight how to reduce animal protein consumption by creating a dish with plant-based proteins.


  • 4 lasagna sheets
  • 1 tbsp vegetable oil
  • 1 large red onion, finely chopped
  • 2 medium carrots, finely chopped
  • 750g sweet potato, diced
  • 125g red lentils
  • 2 x 400g tins of chopped tomatoes or fresh tomatoes, finely chopped
  • 125g tomato passata
  • 1 tbsp dried thyme
  • 250ml water
  • 100g vegan cheese, grated


  1. Set the oven to 180°C fan, 200°C or Gas Mark 6.
  2. Heat the oil in a pan and cook the onions for 2 minutes.
  3. Add the carrots and sweet potato and cook for 5 minutes.
  4. Add the lentils, chopped or fresh tomatoes, passata and the water. You may need to add more water as the mixture cooks to prevent sticking.
  5. Bring the mixture to the boil, then lower the heat and simmer for 15-20 minutes until the sauce has thickened and the vegetables and lentils are soft.
  6. Start layering the lasagna in an ovenproof dish with a layer of half of the vegetable sauce, followed by the lasagna sheets, followed by the rest of the vegetable sauce.
  7. Sprinkle the cheese over the lasagna and bake in the oven for 40 minutes until starting to brown.

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