VEGAN Sweet Potato Lasagna

I was daydreaming of dinner the other day while on pinterest and found a few recipes for sweet potato lasagna, YUM!!  Since we had a few extra sweet potatoes, I figured why not?
I decided to make it in a deep bowl this time, instead of a traditional rectangle dish.

I decided to work off of this recipe, but, of course, I changed it up a bit.  Here is my version...

VEGAN Sweet Potato Lasagna


1 Red Onion, chopped
3 T. Minced Garlic
1 bag of frozen broccoli, thawed
1 bag of frozen corn, thawed
3 carrots, chopped
1 red bell pepper, chopped
1 package of tofu, firm
1 T. Oregano
1 T. Basil
1 t. Rosemary
Mrs. Dash, tomato & basil (optional)

1 large sweet potato, steamed and mashed
1 box of frozen spinach, thawed and drained
2 cans of Marinara Sauce
1 box of lasagna noodles, cooked just enough to be pliable.

*Oil for pan.


Saute the onions and garlic. Place them in a large bowl.  Use the same pan to lightly saute peppers and corn.  Add to the onions.  And use same pan to lightly saute the broccoli and carrots.  Now that all the veggies are sauted...

Mix all the veggies in the large bowl.  ( I would recommend cutting up the broccoli into smaller bites).

Crumble up your tofu well.  Add your seasonings to your tofu and mix well.  Then combine your tofu mix with your veggies and mix well.

Even though, the noodles are cooked, I kept mine in a bit of water, to keep them soft, but not soggy,

Now you are ready to start layering.

In a deep bowl, spread a layer of sauce on the bottom, and then a layer of noodles.

Then add another layer of sauce.
Then a layer of veggies and then a layer of noodles.
Then a layer of sweet potatoes, followed by the spinach.

Then another layer of sauce. 
Then a final layer of noodles and sauce.

Cover with aluminum foil and bake at 400F for 45-60 minutes or until heated through.


I had a lot of veggie mix left.

So I added some Nutritional Yeast & some Veg Broth.

Baked it for 30 min at 350F. 

What would you do with that extra veggie mix?