🌱 Vegan Layered Sweet Potato, Butternut & Carrot Lasagna 🧡
This Vegan Layered Sweet Potato, Butternut & Carrot Lasagna is a stacked roast-vegetable “lasagna” with no noodles. Sweet potato, butternut squash, and carrot get roasted until caramelized, then layered with a herbed vegan ricotta. A maple glaze, toasted walnuts, and cranberries go on top so it looks like a holiday centerpiece and eats like comfort food.
I love this when I want something that feels special without a béchamel project. Roast the vegetables first so they hold their shape in the stack. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Lasagna 💚
- 🌱 Completely dairy-free
- 🧡 Sweet potato, squash, and carrot
- 🧀 Herbed vegan ricotta
- 🥜 Walnut-cranberry topping
- 🍁 Maple glaze
- 🎉 Dinner-party pretty
The Secret to Layers That Don’t Slide
Roast the vegetables until the edges brown but the cubes still hold. Let them cool a few minutes so the ricotta doesn’t melt on contact. Press each layer gently. Chill the finished stack 15 minutes if you want cleaner slices, then glaze right before serving.
Frequently Asked Questions ❓
Do I need a loaf pan? 🍞
A loaf pan or small square dish makes neater layers. You can also stack freeform on a plate.
Can I use only sweet potato? 🧡
Yes. Use one vegetable or any mix of the three.
Can I make it ahead? 🧊
Yes. Assemble, refrigerate, and glaze just before serving. Warm 10 minutes in a 350°F oven if you want it hot.
🌱 Vegan Layered Sweet Potato, Butternut & Carrot Lasagna
Ingredients 🛒
For the Vegetables
- 1 medium sweet potato, peeled and cubed
- 2 cups butternut squash, cubed
- 2 large carrots, cubed
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
For the Herbed Ricotta
- 14 oz firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives or green onion
- 1 clove garlic
- ¾ teaspoon salt
For the Topping
- ½ cup walnuts, toasted
- ⅓ cup dried cranberries
- 3 tablespoons maple syrup
- 1 tablespoon olive oil or vegan butter
- Pinch of salt
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Toss the vegetables with oil, salt, pepper, and thyme. Roast 25–30 minutes, until tender and browned.
- Blend or mash the tofu with nutritional yeast, lemon, herbs, garlic, and salt until creamy.
- In a loaf pan or on a plate, layer roasted vegetables and ricotta, repeating until tall.
- Warm the maple, oil, walnuts, cranberries, and salt in a small pan until glossy.
- Spoon the topping over the stack and drizzle with extra glaze. Slice and serve.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 290 |
| Protein | 10g |
| Net carbohydrates | 28g |
| Total carbohydrates | 33g |
| Fiber | 5g |
| Total fat | 15g |
| Sodium | 480mg |
Estimates based on roasted vegetables, tofu ricotta, walnuts, and maple. Exact numbers may vary by vegetable size.
Notes & Tips 💡
- Cut the vegetables a similar size so the layers sit evenly.
- A pinch of cinnamon in the glaze makes it taste extra cozy.
- This is excellent with a simple green salad.
- Leftovers reheat well and also taste good cold.
This Vegan Layered Sweet Potato, Butternut & Carrot Lasagna is roasted, creamy, and finished with maple walnuts. A vegetable stack that feels like a holiday plate. 🧡🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
