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Vegetarian

A No-Noodle Lasagna That Tastes as Good as the Original

This meatless lasagna uses a genius swap for wheat noodles (hello, sweet potatoes!) for the ultimate healthy twist on this classic comfort food.

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Lasagna is the ultimate comfort food, but if you have food allergies, or simply want to eat healthier, you might be looking for alternatives. Standard lasagna noodles made from refined white flour can be energy zappers due to their high-carb and low-fiber content. In this recipe, we swap wheat noodles for thinly sliced sweet potatoes, which are rich in fiber and contain an abundance of carotenoids, which help your body form vitamin A, an antioxidant that protects your body’s cells from damage. 

This lasagna is also meatless, but that doesn’t mean it’s not rich in protein. A filling made with tofu, garlic and nutritional yeast gives this dish a whopping 30 g of satiating protein per serving. With Italian seasonings, spinach and melty cheese, this is the same ooey gooey delicious lasagna you’re used to, just made better.

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Sweet Potato Lasagna

Servings
4
Prep Time
45 min
Cook Time
60 min
Duration
105 min

Ingredients

Sauce/layers

  • 1 tbsp avocado oil 
  • 1 cup minced yellow onion 
  • 1 28-oz BPA-free can unsalted diced tomatoes, with juices 
  • 3 tbsp unsalted tomato paste 
  • 2 cloves garlic, minced 
  • 2 tsp dried oregano (TRY: Simply Organic Oregano)
  • 1 tsp each paprika and red pepper flakes (TRY: Simply Organic Crushed Red Pepper Flakes)
  • ½ tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 1 cup finely chopped fresh basil 
  • 2 large sweet potatoes (about 14 oz each), peeled and very thinly sliced lengthwise 
  • 3 cups packed baby spinach

Filling

  • 1 12-oz carton organic firm tofu, drained
  • 2 cloves garlic, roughly chopped
  • 3 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tbsp avocado oil
  • ¼ tsp each sea salt and ground black pepper
  • 2 cups shredded mozzarella cheese (goat’s milk preferred), divided

Preparation

1. Preheat oven to 350°F. Prepare sauce: In a medium saucepan on medium, heat oil. Add onion and sauté until golden, about 5 minutes. Add diced tomatoes with juices, tomato paste, minced garlic, oregano, paprika, pepper flakes, salt and pepper. Stir in 1 cup water; bring to a boil. Reduce heat and simmer for 25 minutes. Stir in basil.

2. In a food processor, place all filling ingredients except cheese; process until smooth. Using a spatula, fold in 1½ cups cheese and set aside.

3. Assemble lasagna: Spread ½ cup tomato sauce in bottom of an 8-inch square baking dish. Add 1 layer of potato slices, overlapping slightly. Top with one-third of filling, 1 cup spinach and ½ cup sauce. Repeat with 2 more layers of potato slices, filling, spinach and sauce. Sprinkle with remaining ½ cup cheese.

4. Cover with foil and bake for 55 minutes. Uncover; set broiler to high and broil for 2 to 3 minutes, until cheese on top browns.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 529
  • Carbohydrate Content 50 g
  • Cholesterol Content 44 mg
  • Fat Content 24 g
  • Fiber Content 11 g
  • Protein Content 30 g
  • Saturated Fat Content 9 g
  • Sodium Content 826 mg
  • Sugar Content 18 g