Pumpkin And Sweet Potato Lasagne With Sage

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 (15.5 ounce) can - pumpkin puree
  • 4 - sweet potatoes (peeled and sliced about 1/2 cm thin lengthwise)
  • 3 tbsp - fresh sage (or a mix of sage and rosemary)
  • 12 - lasagne noodles
  • 1 tub - vegan cream cheese (or tofutti)
  • 1 pack - silken firm tofu
  • 1/4 cup - almond milk (or soy)
  • 1-2 tsp - ground black pepper
  • Salt to taste

How to Make Pumpkin And Sweet Potato Lasagne With Sage

  • Cook lasagne to al dente texture according to the instructions on the pack.
  • Place all the ingredients except the lasagne and sweet potatoes in a food processor and blend until it's a smooth paste.
  • In a greased, rectangular baking dish spread a couple of ladleful of pumpkin sauce. Then layer on four lasagne noodles, slightly overlapping.
  • Spread a third of the remaining pumpkin sauce and add a layer of sweet potatoes on top.
  • Place another layer of lasagne noodles and repeat.
  • On the third and final layer of lasagne noodles, layer the sweet potato slice and pour and spread the remaining pumpkin sauce.
  • Sprinkle some pepper and dried rosemary on top, cover with foil, and bake in a 350-degree preheated oven for 45 minutes.
  • Remove the foil and let the lasagne bake for another 15 minutes until the top is slightly golden-brown.
  • Remove from the oven and allow it to cool a little before serving.
  • Recipe courtesy: Holy Cow Vegan