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Sweet Potato Lasagna

Sweet Potato Lasagna recipe

A unique take on a popular dinner entrée that features sweet potatoes, eggplant, and zucchini layered with dairy-free ricotta and topped with Cashew Cream Sauce.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 1x
Print Recipe



  • 2 sweet potatoes, peeled, thinly sliced, cooked
  • 1 eggplant, thinly sliced, grilled
  • 1 zucchini, thinly sliced, grilled
  • 1 cup Puttanesca Sauce or store-bought pasta sauce, oil-free
  • 1/2 cup Dairy-Free Ricotta or store-bought ricotta, dairy-free
  • 1 cup Cashew Cream Sauce

Dairy-Free Ricotta

  • 1 1/2 cup tofu, extra firm, drained, pressed
  • 1/3 cup lemon juice, freshly squeezed
  • 1/4 cup Vegan Parmesan
  • 3 tbsp nutritional yeast
  • 1 tbsp oregano, dry
  • Black pepper, freshly ground, to taste


  1. Peel sweet potatoes and cut them into 1/4-inch slices using a knife or food processor.
  2. Cut eggplant and zucchini into 1/4-inch slices using a knife or food processor.
  3. Bring a pot of water to a boil over medium heat. Add the sweet potato slices and lower heat. Simmer for 10-15 minutes or until the sweet potatoes can be pierced with a fork.
  4. In a non-stick grill pan, cook eggplant and zucchini slices over medium heat turning them over when grill marks appear. Remove from pan and reserve.
  5. Transfer Dairy-Free Ricotta ingredients into a food processor. Pulse until crumbs form.
  6. Preheat oven to 375°F.
  7. Cover the bottom of a 9×13 baking dish with Puttanesca Sauce, then add sweet potato slices in a single layer. Top with eggplant slices, then zucchini slices, followed by more Puttanesca Sauce, Dairy-Free Ricotta, and Cashew Cream Sauce.
  8. Continue to layer the lasagna with sweet potato slices, eggplant slices, zucchini slices, Puttanesca Sauce, Dairy-Free Ricotta and Cashew Cream Sauce.
  9. Cover with foil and bake 50 minutes, then increase the heat to 400°F and cook 10 minutes uncovered.
  10. Remove lasagna from oven and cool 10 minutes. Cut and serve.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.