Mexican Sweet Potato Lasagna
This Mexican sweet potato lasagna combines the cozy comfort of lasagna with the bold, familiar flavours of taco night. Layered with tender sweet potatoes, taco-seasoned vegan mince, creamy plant-based sauces, and soft noodles, it’s hearty, flavourful, and family-friendly. Mild enough for picky eaters yet rich enough to satisfy everyone at the table, this vegan lasagna is perfect for weeknight dinners, gatherings, or comforting meals at home. Drizzle with taco sauce or hot sauce for an extra layer of indulgence.
Ingredients
For the Sauce
- 1 cup cashews soaked in hot water for 2+ hours
- 1 cup carrots peeled and sliced (usually equivalent to 1 large carrot)
- 1¼ cup water
- 3 tbsp nutritional yeast
- 2 tbsp lime juice
- 1 clove garlic minced
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1 tsp salt
- 2 ½ cups passata or tomato sauce
- 1 large sweet onions peeled and chopped
For the Filling
- 13 lasagna noodles prepared and ready to assemble
- 3 large sweet potatoes peeled and thinly sliced (should flex when bent)
- 2 cups spinach finely chopped (optional)
- Beyond Meat or other vegan mince substitute
- 3 tbsp taco seasoning
- ½ cup water
For the Ricotta
- 1 350g package extra firm tofu
- 3 tbsp olive oil
- 2 tbsp lime juice
- 4 tbsp vegan parmesan
- 2 tbsp nutritional yeast
- ¾ tsp salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- pinch chili powder
- pinch cumin
- 1 small jalapeno
- handful cilantro optional
Optional Topping
- 1 cup packed shredded vegan cheese *optional
- hot sauce for serving
Instructions
Parcook the Sweet Potatoes
- Add the sliced sweet potatoes to a steamer basket and steam for 8-10 minutes. The potatoes should be able to be pierced easily with a fork when ready. While the potatoes steam, prepare the remaining ingredients.
For the Sauce
- Add the sliced carrots to a small saucepan and cover with water. Bring to a boil and let cook until fork tender. Once cooked, drain.
- Add the drained carrots along with the water, cashews, passata/tomato sauce, nutritional yeast, lemon juice, garlic and seasonings (salt, onion powder, garlic powder, chili powder, cayenne) to a high speed blender. Blend until smooth. Set aside 1 cup of reserved sauce.
Cook the Vegan Mince
- Heat a skillet or cast iron pan over medium heat. Once warm, crumble the beyond meat into the pan. Cook until brown, about 5 minutes.
- Once browned, sprinkle the taco seasoning over the Beyond Meat, and add in 1/4 cup of water. Stir to combine, then lower heat and bring to a simmer. Let simmer until the water is mostly cooked off. Remove from heat.
- To a large mixing bowl, add the cooked Beyond Meat and then stir in the prepared Sauce mixture (except for the 1 cup reserved) along with the remaining sweet onions.
Prepare the Ricotta
- Crumble the tofu into a food processor and pulse until chopped into small pieces.
- Add the remaining ingredients and pulse until silky smooth and well incorporated, about a minute.
Assemble the Lasagna
- To a 9x13" baking dish, pour in 1/2 cup of the reserved Sauce and spoon it over the bottom of the dish. Then, lay down your first layer of lasagna noodles, covering the bottom.
- Layer half of the sliced sweet potatoes on top of the lasagna noodles. Then spread out half the spinach and pour half of the Sauce mixture that includes the Beyond Meat over top and spread smooth.
- Put down another layer of lasagna noodles. Then, spread the ricotta mixture evenly over them to form another layer.
- Evenly spread out the last half of the sweet potatoes and spinach, and then top with the remaining Sauce mixture that includes the Beyond Meat.
- Lay one final layer of lasagna noodles and pour over remaining of the Reserved sauce, spreading to cover the noodles. Top with shredded vegan cheese, if desired.
Bake the Lasagna
- Preheat oven to 375℉.Cover tightly with foil and bake for 50 minutes. (The foil cannot be skipped or the lasagna will not cook properly!)Uncover and bake an additional 10-15 minutes.Once cooked, remove from the oven and let it rest for 15 minutes. Slice and enjoy.
Tried this recipe?Please leave a review!!
