Vegan Sweet Potato Lasagna

LasagnaServes up-to 12 people (or 6 if you have really big slices)

First – make the “Sweet Potato Noodles”:

Take 2 large sweet potatoes, peeled, and cut lengthwise very thin (1/2 cm thick). Then, bring a large pot of water to a boil, and boil the slices for 2 minutes. Remove and place on parchment paper and allow to dry.

Second – make the sauce:

I personally love Angela Lindon’s Thick & Chunky Tomato Sauce from Oh She Glows (double the recipe). Or, simply use your own favourite recipe or a canned version.

Third – The Lasagna:


  • Sweet Potato Noodles
  • Thick & Chunky Tomato Sauce (double the recipe)
  • 2 blocks of Extra Firm Tofu
  • 2 TBS Soy Sauce (or tamari)
  • 1 onion, finely chopped sliced
  • 1 pckg Spinach
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dired parsley
  • 1.5 bags Daiya (or other cheese alternative)
  • Oil for cooking


  1. Pre-heat oven to 370F
  2. Boil spinach for 2 minutes. Drain and squeeze dry and chop.
  3. Sautée onion in oil until translucent. Add mushrooms and spices and stir over medium heat until mushrooms are soft. Then turn off the heat, and mix in spinach.
  4. In a large bowl, crumble tofu and mix with soy sauce.
  5. Start Layering:
  • Sauce (small amount in the bottom to prevent sticking)
  • Sweet Potato (doesn’t have to be perfect)
  • 1/2 tofu mixture
  • 1/2 Daiya bag worth of cheese
  • Sweet Potato
  • Sauce
  • Mushroom/onion/spinach mixture
  • Daiya
  • Sweet Potato
  • Sauce
  • 1/2 Tofu mixture
  • Sauce
  • Sweet Potato
  • Daiya

Bake, uncovered, for 50 minutes at 370F. Then, broil the top for 3-4 minutes.

It’s seriously AMAZING!




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