This sweet potato veggie lasagna is worth the effort. I prepared it for Father’s Day for our meat-eating friends and everybody loved it. I doubled the recipe to make one for the freezer. It’s filling and you don’t miss the cheese.
This recipe uses jarred pasta sauce, but if you prefer, here’s my recipe for homemade marinara that would work.
This recipe calls for steaming broccoli and you don’t want to over steam because you’ll lose the nutrients. I have included an informative video about how to properly steam broccoli to keep the flavor and vitamins.
This video shows you how to cook broccoli 5 ways, so don’t worry about fancy steamers if you don’t have one but watch out for oils when roasting or sautéing.
If you can use fresh herbs, then do it but dry herbs will work fine just make sure they’re fresh and not too dated. This article tells you how you should rotate or change herbs from your pantry.
Be sure to check out some more pasta recipes:
- Classic Basil Marinara with Angel Hair Pasta
- One Pot Penne Pasta with Tomato Cream Sauce
- Cauliflower Pasta Alfredo
- Pasta Primavera
- Vegan Oil-Free Basil Pesto with Pasta
Remember I made an extra lasagna to freeze, you can too. Keep it for one of those busy nights when you’re working late or running around with the kids.
You can also keep it and take it to a friend or family member in need or when they get sick. This dish freezes well. I have posted a few tips on how to freeze…. here. Thanks to engine2diet.com for the inspiration!
I’d love to hear your feedback in the comments below for this Sweet Potato Veggie Lasagna! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mgs) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calorie