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Comforting Veggie Lasagna

Featured in Pasta dishes that make everyone smile.

This creative lasagna recipe blends sweet potatoes with protein-packed red lentils, delivering a hearty, veggie-filled family meal. The slow cooker allows the flavors to develop beautifully, while the grated veggies and lentils create a satisfying, dense texture. Creamy ricotta and cheese layers bring that comforting classic feel, and broiling it at the end gives a golden, crispy finish. A sprinkle of fresh arugula on top adds vibrant freshness. It’s a perfect way to bring more vegetarian meals to your table.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 22:15:10 GMT
Sweet Potato and Lentil Lasagna Pin it
Sweet Potato and Lentil Lasagna | Tastyhush.com

Sweet potato and lentil lasagna offers a delightful twist on the classic Italian dish, creating a vegetarian version full of rich flavors and satisfying textures. This hearty interpretation combines naturally sweet potatoes with protein-rich lentils, all layered between creamy ricotta and melted cheese.

Through extensive testing, slow cooking has proven ideal for this dish, allowing the flavors to develop fully and the textures to meld perfectly together.

Key Ingredients Guide

  • Sweet Potatoes: select firm, vibrant ones rich in beta-carotene
  • Red Lentils: perfect for blending into sauce while adding protein
  • Ricotta: fresh, creamy variety makes all the difference
  • Passata: choose additive-free for authentic flavor
  • Zucchini: coarsely grate for optimal texture
  • Cheese Blend: include Parmesan for extra depth

Step-by-Step Instructions

1.
Start by caramelizing onions slowly, about 5-7 minutes over medium heat, to develop their natural sweetness. Add garlic at the end to preserve its flavor.
2.
Gradually incorporate grated vegetables, ensuring even cooking. Sweet potatoes and zucchini will release moisture, creating a flavorful base.
3.
Cook lentils with care, maintaining slight firmness. Use just enough broth to cover them.
4.
Layer assembly begins with a thin sauce base to prevent sticking. Create alternating layers of filling and pasta, gently pressing each layer.
5.
Spread ricotta gently using a dampened spoon to avoid tearing pasta sheets.
6.
Final broiling creates the essential golden, crispy top layer.

Slow cooking ensures perfectly tender lasagna layers.

Vegetarian sweet potato lasagna Pin it
Vegetarian sweet potato lasagna | Tastyhush.com

This lasagna has become our Sunday dinner highlight, winning over even dedicated meat lovers.

This recipe brilliantly reimagines lasagna, demonstrating that vegetarian cooking can match traditional comfort food. It has become a signature dish for family gatherings, offering both nutritional value and satisfying taste in every layer.

Frequently Asked Questions

→ Can I make this without a slow cooker?
Sure! You can bake the lasagna at 350°F for about 45 minutes.
→ Are red lentils the only option?
Nope! You can swap them with green or brown lentils. Just make sure to adjust the cooking time since they take longer to cook.
→ How can I stop the lasagna from being too watery?
Make sure to drain the grated veggies well and let the lentil mixture cool and thicken up before layering.
→ Can I use dry lasagna noodles?
Absolutely, just add a bit more liquid as dry noodles soak up more during cooking.
→ How can I freeze this dish?
Slice it into single portions, wrap them well, and freeze for up to three months.

Veggie Sweet Potato Lasagna

A fresh take on lasagna with sweet potatoes and lentils, slowly cooked for richly developed flavors and a perfect texture.

Prep Time
30 Minutes
Cook Time
240 Minutes
Total Time
270 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Fusion Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Base

01 1 tablespoon olive oil
02 1 brown onion, finely diced
03 2 garlic cloves, crushed

→ Veggies and Lentils

04 400g sweet potato, peeled and coarsely grated
05 2 zucchinis, roughly grated
06 270g (about 1 1/4 cups) red lentils

→ Liquids and Sauces

07 700g passata (tomato purée)
08 625ml (around 2 1/2 cups) vegetable stock

→ Assembly

09 750g fresh ricotta, mashed
10 375g fresh lasagna sheets
11 80g (roughly 1 cup) pre-shredded cheese blend

→ Topping

12 Arugula, for serving

Instructions

Step 01

Heat up the olive oil and cook the onion and garlic until soft. Stir in the zucchini, sweet potato, and lentils. Cook briefly for about a minute.

Step 02

Pour in most of the passata along with the vegetable stock. Bring everything to a boil, then simmer gently for 30 minutes or until the lentils are tender. Let it cool slightly.

Step 03

Line the slow cooker with both aluminum foil and parchment paper. Trim the lasagna sheets to fit snugly into the base of the slow cooker.

Step 04

In the slow cooker, stack the lentil mixture, lasagna sheets, ricotta, and shredded cheese in layers. End with a final lasagna sheet and the rest of the passata.

Step 05

Set to low heat and cook for 4 hours.

Step 06

Turn your broiler on high. Carefully take the lasagna out of the slow cooker and let it sit for 10 minutes. Move it to a baking tray, remove the parchment, and broil for 2-3 minutes till the top gets golden and bubbly.

Notes

  1. Keeps for up to 3 days in the fridge
  2. Can be frozen in single-serving portions

Tools You'll Need

  • Slow cooker
  • Grater
  • Parchment paper
  • Aluminum foil
  • Baking tray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 22 g