I wanted to make a pasta-free lasagne – so I decided to create a sweet potato one. It melted in our mouths, and it was one of the most mouthwatering baked dishes ever. An epic dish to serve to friends and family. It’s so decorative, and combines the idea of roast potatoes with a wonderful sauce, red Bolognese and a cheese sauce that really is very cheezy ! Serve with garlic bread and a crunchy green salad (actually my strawberry salad has lots of green, and really has all the edge you need to take this dish to another level).
INGREDIENTS FOR BOLOGNESE SAUCE
2 Tbsp (30 ML) olive oil
3 spring onions (scallions), chopped
3 cloves garlic, chopped
1 400g tin tomato pulp
2½ cups vegan mince meat (I used Linda McCartney’s) (see below for gluten free mince)
6 to 8 sun dried tomato halves, chopped
¼ red pepper, chopped
2 Tbsp tomato paste
½ tsp smoked paprika (or UK)
salt to taste
a drizzle of olive oil
NOTE : For gluten-free mince, use 1 cup of pre-soaked Puy lentils. Then boil them in water, drain when ready, and set aside. Then add just under 1 cup of broken down pecan nuts – roast the nuts in the oven, and then set aside. Use these together instead of your vegan mince.
METHOD FOR BOLOGNESE
- Heat up the oil in your frying pan (I used a cast iron skillet), and fry your spring onions until slightly golden.
- Next, stir in your garlic, and mix until it is slightly golden.
- Then add your red pepper and tomato puree, and mix for a couple of minutes.
- Now add your vegan mince, and mix again. Then add the remaining ingredients, and simmer gently for 20 minutes until the sauce thickens.
- Taste for salt, and set aside.
INGREDIENTS FOR CHEESE SAUCE
2 cups soya milk, or other non-sweetened milk (I used Alpro)
2Tbsp purpose plain flour (for a thicker sauce, use 3 Tbsp)
3 Tbsp nutritional yeast (or UK)
2 Tbsp olive oil
½ tsp fine garlic granules
salt (don’t omit)
a knob of vegan butter
¼ tsp turmeric powder
1 tsp vegetable stock powder or granules (try Kallo US – or UK)
a little water if needed
NOTE : For gluten-free or soya-free cheese sauce, use nut milk instead of soya milk, and gluten-free flour instead of wheat flour.
METHOD FOR CHEESE SAUCE
- Place all the ingredients in a ‘milk’ pan and whisk.
- Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency. Lower the heat, and continue cooking for a further minute or so.
INGREDIENTS FOR VEGETABLE LAYERS
2 large sweet potatoes, peeled, very thinly sliced
2 courgettes (zucchini), very thinly sliced, skillet fried
olive oil for drizzling
METHOD FOR ASSEMBLING
- Make the Bolognese and cheese sauces as above.
- Thinly slice your sweet potatoes, and courgettes. I used a new device I purchased called a ‘Handy’, which lived up to its name !
- Preheat your oven to 375ºF (190ºC), and grease a suitable ovenproof dish (mine was circular, around 10” in diameter, and 3” deep).
- Fry the zucchini on both sides in a griddle, and set aside.
- Start off by covering the base and sides of the oven dish with sweet potatoes – you’ll probably be shocked to see how many slices one potato yields.
- Next, add ¼ of your cheese sauce to the base, followed by another layer of potatoes, and the same amount again of Bolognese sauce.
- Add in your zucchini with the next layer of potatoes, and continue to add sauce, potato, sauce, etc. until you are left with no sauce, and enough potatoes to make the top layer.
- Drizzle olive oil over the potatoes, and add salt, fennel seeds, and smoked paprika on top.
- Place in your preheated oven for an hour or so, or until the potatoes crunch up and turn golden. Bon Appétit.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
March 1st, 2013 at 7:09 pm
Where do the zucchini come in? Do they get layered with potatoes? Did I miss something? This sounds luscious!
March 1st, 2013 at 7:18 pm
Looks delicious!! What do you mean by knob of butter? I assume you mean vegan butter?
March 1st, 2013 at 7:30 pm
This looks soooo good!! I’m definitely going to make this one!!
March 1st, 2013 at 8:02 pm
Oh my!! I am going to make this over the weekend! It looks amazing
March 1st, 2013 at 8:13 pm
This looks great, can’t wait to try it. When do you fry and add the zucchini?
March 1st, 2013 at 8:38 pm
This is perfect for a coeliac veggie like me. Thanks!
March 1st, 2013 at 8:57 pm
Hi there Rachel, I am glad you can eat and enjoy this ! Do however, come back with your feedback as and when you’ve made it ! Very best wishes your way in the meantime. (I have a baked rice recipe on my blog that will also be good for you, and very, very tasty indeed).
March 1st, 2013 at 8:59 pm
Gloria Hi there and welcome here. I need to add this to the recipe. You fry the zucchini on both sides in a griddle and add them to one of the potato layers. Then continue as per recipe. Do let me know how it goes as and when.
March 1st, 2013 at 9:01 pm
Diane Hi there – am so glad you will make this over this weekend. Do come back here with your feedback though ! Best wishes your way in the meantime !
March 1st, 2013 at 9:02 pm
Hi there Tania, yes do try it out. Come back with your feedback though ! Best wishes your way in the meantime.
March 1st, 2013 at 9:03 pm
Becky Hi. Yes, I meant vegan butter/margarine – amongst most vegans we use the term lightly from time to time – vegan butter it is ! Enjoy and do let me know how it goes as and when.
March 1st, 2013 at 9:05 pm
Hi my apologies Colette, in haste we forgot to say when, but have added it in now – your guess was correct though, yes, they get layered with the potatoes (you must fry the zucchini on griddle first, set aside and then layer). Best your way !
March 1st, 2013 at 10:02 pm
That looks incredible!!! I’m not sure what or where to find vegan mince meat, though (I’m in the US). Definitely looks mouthwatering!
March 1st, 2013 at 10:17 pm
Hi Kelly – You can find vegan ground meat substitutes, usually made from soy, in the refrigerator section of most grocery stores. Gardien, Yves Veggie, Lightlife or Smart Men are all well-known brands, and you might try your local Whole Foods Market, see this link : http://www.wholefoodsmarket.com/stores/list/state. Good luck and let me know how you get on !
March 2nd, 2013 at 12:18 am
Wow … it’s just a stunning dish … so beautiful! I really like the idea of using something besides pasta to make a lasagna. I never thought of sweet potatoes but I can imagine that they work well. Thank you for sharing this recipe!
March 2nd, 2013 at 2:57 am
Miriam, this is the first that I heard of Sweet Potato Lasagne. I have got to try this. You have given me a challenge. I gave up eating Italian Food all together, but this puts it into a Vegan perspective.
March 2nd, 2013 at 9:53 am
Barbara Hi there. So glad to hear from you, I am delighted that you will make this – I created this recipe because I wanted to make something different, and yet very tasty. Do let me know how it goes and very best wishes your way !
March 2nd, 2013 at 10:01 am
Thanks there and hope you make and enjoy it !
March 2nd, 2013 at 12:46 pm
Can I use regular potatoes for this cause I don’t like sweet potatoes?
Btw, ordered your book a second time for someone I know.
Will make a good Birthday present and I know she will appreciate it.
March 2nd, 2013 at 3:37 pm
Hi there Pascal and thanks for dropping by here. You may indeed use regular potatoes for this – I am not a lover of sweet potatoes, but they dance well in this dish – a mixture of the two would also work – but regular potatoes will be fine. Many thanks for your interest and purchases of my book. Best wishes your way and hope you enjoy this delight !
March 2nd, 2013 at 3:48 pm
Thank you Miriam then I’ll do it with regular potatoes.
Have a nice weekend.
March 2nd, 2013 at 4:43 pm
Sorry for the double post.
Are most of your dishes also good for someone who needs to loose a lot of weight but wants to keep it vegan?
Besides your dishes I only eat fruit.
Asking because I went to the doctor this week and I need to loose 26 kg (57.2 lbs)
March 2nd, 2013 at 6:01 pm
Hi Pascal – I think that my dishes are in the main healthy ones – however, if you need to loose weight, then eat slightly less in terms of portion size, cut down on bread and exercise keep your sugar intake to a minimum – that’s the best choice for weight reduction. That’s very much a summary of weight loss. Meantime, be happy that you are not consuming any cholesterol (animal fat) in your vegan diet, so that’s good for you and your heart too ! Best to you !
March 2nd, 2013 at 6:05 pm
You’re welcome – you too Pascal !
March 2nd, 2013 at 7:08 pm
I love your recipes. I’m new to the page and I’m always looking for new recipes to try, I’m trying to covert my wife and kids to healhty eating. Thanks for your recipes!
March 2nd, 2013 at 7:08 pm
Ok Miriam, I’ll keep that in mind.
All the best to you.
March 2nd, 2013 at 8:21 pm
I plan to make this for my GF son by just replacing the flour with cornstarch. Looks amazing!!
March 3rd, 2013 at 12:23 am
That’s fine Rhonda, be sure to add a little extra as plain flour appears to thicken a little more. Enjoy and come back with your feedback as and when.
March 3rd, 2013 at 12:24 am
Hi Earl and thanks for dropping by here. Let me know how your efforts and culinary endeavours work out – I look forward to your future comments and feedback on my blog. Best your way in the meantime !
March 3rd, 2013 at 12:48 am
Shared on Facebook!
This sure looks like a tasty and unique variation on one of my all-time favorite Italian dishes!
March 3rd, 2013 at 12:50 am
Hi Miriam,
Once again you have another amazing dish, we are having this for dinner tonight, my daughter can’t wait.
March 3rd, 2013 at 1:08 am
I made this dish tonight, and it was very satisfying. I loved the aroma filling my kitchen, the fennel was a very nice touch on top
I also added a little Daiya (vegan soy free cheese) being french I adore cheese although, the cheese sauce is plenty.I would highly recommend you all give this one a try, I’ll definitely be making it again in the future. As always Miriam, love what you do and your creative ideas many thanks again 
March 3rd, 2013 at 12:21 pm
Hi Miriam, Is this the “Handy” you refer to? http://www.amazon.co.uk/Handy-Slicer-Safety-Pusher-Adjustable/dp/B004A39UTK
March 3rd, 2013 at 12:21 pm
Emjay Hi there and thanks for dropping by with your feedback on this new Epic Sweet Potato Lasagna – it is a ‘to-make-again-and-again’ type of dish ! I have another bake you will love of this ilk (based on lamb, but all vegan of course) and it’s out next week, so re-visit my blog (it is entitled Middle Eastern-style ‘Lamb’ & ‘Cheese’ Vegetable Bake – and it’s insanely good). Best your way in the meantime and enjoy !
March 3rd, 2013 at 12:21 pm
I will await your feedback dear Helen.
March 3rd, 2013 at 12:22 pm
Hi there Michael and thanks for dropping by. I do hope that you enjoy this at some point and thanks so much for sharing !
March 3rd, 2013 at 12:53 pm
Thank you so much for sharing Miriam. Your recipes are always great. May you continue to share and in this way helping us all to make a difference !
March 3rd, 2013 at 1:58 pm
Elsie Hi there and welcome here. Many thanks for dropping by with your wonderful compliment. I do hope that you continue to enjoy my recipes and best wishes your way in the meantime. (I look forward to your future comments on my blog).
March 3rd, 2013 at 2:07 pm
I made this the other night for a gathering of friends who were all non-vegan bar one. It went down an absolute storm – seconds for everyone, and the only shame was I hadn’t made a third dish (I already doubled the quantities in the recipe), as, even after finishing their second portions, my guests were still hovering round the kitchen like lapdogs with their tongues hanging out. Shameful really. However, they’ve all invited themselves for a repeat fixture next weekend – so if the Middle Eastern ‘Lamb & Cheese’ recipe is posted in time, I’ll be serving that up. Have to say this has played havoc with my usual couch potato evening stance – and, thank God, I know longer need to depend on TV to offer me fulfilment (not that it ever really did . . .). Thanks as ever, Miriam – you’re a blessing and inspiration to us all !!
March 3rd, 2013 at 2:12 pm
Hi there Brett and thanks for dropping by here with your very positive comment. Sounds like you all had a great time too ! There’s nothing better than sharing good food with good friends with the knowledge that no animal has suffered to fulfill one’s appetite. Let me know how the vegan lamb bake goes as and when I have posted it up and you have kindly prepared it for all to share and enjoy once again. Best wishes your way in the meantime !
March 3rd, 2013 at 10:37 pm
I made this today, it was delicious, I substituted the vegan mince as I don’t eat it, instead I put 1 1/2 cups Puy lentils in the sauce with an extra cup of water.
March 4th, 2013 at 9:58 am
Wendy Hi there and thanks for your feedback. Puy lentils are my favourite when replacing faux meat, so I will add that to the recipe for those like yourself that either don’t eat faux meat, or that fancy a change, or simply don’t have the faux meat available to them for whatever reason (some countries and regions don’t have it). It can also be made with chopped pre baked pecan nuts ! I suggest cooking the lentils separately and then adding them to the sauce mixture, so that the sauce won’t overcook, sometimes lentils can be a little stubborn. Hope you enjoy my other recipes too and come back with your feedback.
March 4th, 2013 at 5:01 pm
I made it this weekend!! it was wonderful, the only thing I had to adjust was amount of flour to thicken cheese sauce, I had to add a bit more but otherwise wonderful!
March 4th, 2013 at 6:39 pm
Diane Hi there, yes, one can thicken the cheese sauce further according to one’s own preference. But that said I am delighted that you made and enjoyed this dish ! I look forward to your future comments on my blog !
March 5th, 2013 at 5:49 pm
This was absolutely DELICIOUS! I was hesitant to make it at first thinking it may have too much sweet potato taste, but not at all. It was perfect.
recipe notes:
1) for “400g tin tomato pulp” – I used 15 oz can crushed tomato/tomato puree
2) I used entire bag of veggie crumbles
3) Used 3 medium zucchinis. Is frying them necessary for some reason? Considering not frying them next time.
4) I added more flour and Nutritional Yeast to thicken up the “cheese” sauce
5) I didn’t put fennel seeds on top and it still was delicious!
6) fits perfectly in a rectangle casserole/lasagna pan
Thanks for this great recipe!
March 5th, 2013 at 7:23 pm
Hi May, so glad you made and enjoyed it !
March 6th, 2013 at 12:49 pm
This is fantastic Miriam! I’ve just souped a sweet potato, but now I’m going to try this with the other two I bought…I’ve been trying things other than meat in lasagna recently, and now you’ve solved the issue of the nutritionless pasta bit too, in the ‘lasagna’. Really inspired.
March 6th, 2013 at 3:26 pm
Hi Liz, hope you make and enjoy this – I love pasta-free lasagna ! Cheers to you.
March 6th, 2013 at 3:34 pm
This really looks delicious. I would like to try it over the weekend but wanted to know what can I use instead of vegan mince meat. I’m intolerant to gluten which most soy products have. Any idea? (live outside US. Thanks
March 6th, 2013 at 4:09 pm
I’ve been following you for a while, while not vegan I am very much loving meatless meals 60% of my week. Keep posting these delish meals. I am trying this one~
March 6th, 2013 at 7:10 pm
Hi.
I just made your Lasagna, in fact I am eating it right now. The taste is really delicious, although I have to admit that it is more a oven-baked stew than a Lasagna… it is very fluid. I had some difficulties with the cheese-sauce. Are you sure, that the amount of 750ml Soymilk is correct? I am german and don’t know the size of “cups” (oh and sorry for my english, if I make some mistakes here…) In the end I had to put 4 heaped Tbsps of flour in it to make it thick.
I also added some nutmeg and black pepper to it and a pinch of cayenne pepper to the bolognese sauce.
I especially love the idea with the fennel seeds!! And I also have to say that I love the pictures in your blog. The recipes are very inspiring and always look really exceptionally good!
And now for the second portion…
Greetings from Germany!
solveig
March 7th, 2013 at 11:32 am
Hi Solveig, thanks for your comment. If you used as much flour for the cheese sauce as you said, you shouldn’t have ended up with a baked stew. You took it out of the oven and cut your portion straight away too – it’s best to leave it for 20 minutes to settle. But that said, remember this is not a pasta based conventional lasagna, so it is a little more of a ‘Moussaka’ texture. Next time feel free to use a larger oven dish to that you have a few less layers, that will help as then your juices from the sauce will be better spread and supported. Hope this makes sense to you and best wishes your way !
March 7th, 2013 at 11:33 am
Hi there Pam and welcome here. I am glad that you are trying this out and hope you enjoy it. Be sure to leave the lasagna rest a little before cutting it when it comes out of the oven. Let me know how it goes and enjoy !
March 7th, 2013 at 11:37 am
Mari Hi there. Now for a gluten free version (which I will include in the recipe) use 1 cup of pre-soaked Puy lentils – then boil them in water, drain them when ready and set aside, plus 3/4 of a cup of broken down pecan nuts – roast these in the oven and then set aside. Use these instead of your vegan mince, and it will work. Let me know how it goes and enjoy !
March 7th, 2013 at 4:07 pm
can’t wait to make this, is it possible to use TVP for the meatless meat portion?
March 7th, 2013 at 6:03 pm
Denise Hi there, sure you can – if you like TVP it will work very well indeed. Enjoy and come back with your feedback. Cheers !
March 7th, 2013 at 7:44 pm
oh good, will let you know, making it tonight
one more question though, what is springs in regards to the onion?
March 7th, 2013 at 9:04 pm
Denise Hi. It’s spring onions, you know the long ones – if you cannot find them use ordinary ones. Hope this helps you and let me know how it turned out.
March 8th, 2013 at 12:30 am
oh you mean scallions or green onions? too late i used a small yellow onion, it’s in the oven now, smells delish
March 8th, 2013 at 11:45 am
Hi there Denise, yes I mean scallions, in Europe we say spring onions, but I shall include the word scallions in the recipe – thanks for that !
Oh, by the way, do come back and tell me how it went ! Cheers your way in the meantime !
March 8th, 2013 at 8:58 pm
What a great idea using the sweet potato instead of the pasta. I often put potato on top of dishes but never really thought of layering it in the dish before. This is stunning and I could hardly wait for it to come out of the oven, but had to wait for the top to go brown and crispy. Loved it. I served mine with baby spinach and basil salad. Yum.
March 8th, 2013 at 10:34 pm
Thanks for this wonderful recipe! I made it a few nights ago with some slight changes; Sanitarium nutmeat (Australian) for the mince and a jar of pasta sauce instead of the pulp. It was so delicious, I could hardly stop eating
March 9th, 2013 at 8:48 am
Hi there Antje and welcome here. No changes really as you still used a vegan mince and as for the sauce it’s almost the same. So glad you thoroughly enjoyed it – and I look forward to your future comments on my site.
March 9th, 2013 at 8:57 am
Sharron Hi there and thanks for dropping by here with your feedback on this sweet potato lasagne. I am thrilled that you thoroughly enjoyed it – I love what you served it with too, would have complimented it wonderfully. I look forward to your feedback as always ! Best to you and have a great weekend !
March 9th, 2013 at 9:45 pm
Hi Miriam! We just finished dinner and it was absolutely fantastic. My husband could hardly stop eating
Thank you for your great recipes.
March 10th, 2013 at 8:03 am
Brigitte Hi there and welcome here. I have to agree with you on the fact that this dish is quite more-ish – glad your husband enjoyed it so much ! I look forward to your future comments on my blog and kudos to you for making and sharing this. Cheers !
March 11th, 2013 at 12:29 pm
Hi Miriam, in your instructions for the gluten free mince you say to add pecan to the lentils then you say to roast. Do you mean to roast the pecans before adding to the lentils or roast the pecans and lentils together? Thanks
March 11th, 2013 at 1:09 pm
Hi there Becky – I quickly adjusted a few words on the recipe for gluten free to read as follows (hope this clarifies things for you) For gluten-free mince, use 1 cup of pre-soaked Puy lentils. Then boil them in water, drain when ready, and set aside. Then add just under 1 cup of broken down pecan nuts – roast the nuts in the oven, and then set aside. Use these together instead of your vegan mince.
Enjoy, and once you have made it, let me know how it goes ! Cheers.
March 11th, 2013 at 1:53 pm
This looks Heavenly and I can’t wait to try it. My one BIG issue? I have 2 kids that totally detest sweet potatoes. Ah well, I will try anyway. Maybe I can sneak it by them with all the other flavors, maybe the taste will be so different.
March 11th, 2013 at 2:35 pm
This is going to be our dinner tonight, it looks amasing, I will come back and write when we have had it. Can the strawberries in the strawberry salad be replaced by raspberries? My husband is allergic to strawberries
March 11th, 2013 at 4:16 pm
May Hi there and thanks for dropping by here with your comment. If you are going to make the strawberry salad and your husband is allergic to strawberries, then I would use sweet apples – raspberries are great but tart, so I would strongly advise against it. That said, apples will be a great alternative and will compliment this main course. Yes, do come back with your feedback, and remember to let it rest for a short time before you serve it (15 minutes at least) – bon appetite May !
March 11th, 2013 at 4:19 pm
Kristina Hi there and thanks for dropping by here. I would advise you to make it with a mixture of sweet potato and normal potato, mix the two, have the normal potato on the top so that the eye picks that up. My fussy 6 year old devoured it, but kids can be difficult. Believe it or not I am not mad over sweet potatoes and I add a fair amount of salt to them, but once I cook them in this way, I love the flavours, plus the tomato just mellows the sweetness right down believe it or not. Enjoy and let me know how it goes as and when. Cheers !
March 11th, 2013 at 5:34 pm
OMG! That looks SO good, gotta try that!
Will definitely be GF though. lentils and GF flour, but I bet it will still be awesome, thanks Miriam, your book is on my wish list.
Namaste
March 11th, 2013 at 6:36 pm
Wendi Hi there and thanks for dropping by here. I do hope you make and enjoy this as much as many already have. Let me know how it goes as and when if so. Thanks for your interest in my book too ! Best wishes your way in the meantime.
March 11th, 2013 at 7:12 pm
Miriam,
These vegetarian/vegan recipes sound wonderful but am curious if you know the calorie count per serving of the Sweet Potato Lasagne? Does your book give that type of information?
Your book with or without the calorie count is on my Amazon Wish List! Am trying to make a healthful transition to eating wiser.
Thank you very much for sharing your recipes…
Sorry I couldn’t help myself…had to edit my post.
Carol
March 11th, 2013 at 8:16 pm
Hi there Carol and welcome here. Sorry to disappoint you, but no calorie count is listed on my recipes. I have recently qualified as an advanced nutritionist and I can assure you that portion size is far more important than calorie counting. We were not designed really to count our calories, but rather consume a plant based diet, as much fruit, fibre, water, vegetables, legumes, grains, fresh air, etc and also manage our stress and get a fair amount of exercise – in other words a way of life where we eat wisely and embrace great healthy food, with the odd treat and watch that we don’t over indulge. Depending on each individual’s needs, lifestyle etc, we should seek to reduce our stress and pollution as much as possible. You may wish to join my other FB page called ‘Vegan Rejuvenation’ – a great way to enjoy a healthy lifestyle with tips and posts to help maintain it. Thank you so much for your interest in my book, and best wishes your way in the meantime.
March 12th, 2013 at 12:07 am
Hi there quick question before I make this this week, when you say nutritional yeast do you mean flakes or powder? Thanks!
March 12th, 2013 at 1:52 am
Sounds fab, but being a vegetarian,I’m going to use organic dairy products & make a basic meatless tomato sauce minus the vegan mince or quorn.
March 12th, 2013 at 9:40 am
Hi Margaret, you may make your own alterations to the recipe as you wish – hope you enjoy it !
March 12th, 2013 at 9:41 am
Hi Andrea, I use the flakes, the brand is Engivita/Marigold. (The yeast is not the yeast we use to make bread). Hope this helps. Let me know how it goes ! Best your way !
March 12th, 2013 at 11:15 am
Hello Miriam,made the sweet potato lasagne yesterday.the taste was great but the consistencie was like a stew.I let it cool down for about 20 minutes to see it would stiffen up but it didn`t.Used (while making the cheese saus) extra flour and a bit of arrow root but didn`t make any difference.We ate it with a chunk of bread to dip it up.It was great taste.thank you for your beautifull recipies.:)
March 12th, 2013 at 11:35 am
Hi Miriam. I’ll try this one asap but must have a larger portion than that shown (it won’t even reach my throat ha ha)
BTW Do you know that non dairy milk has an 18% VAT? Not fair for us allergic or otherwise.
March 12th, 2013 at 12:39 pm
Hello again. I made this dish yesterday and it was delicious! I loved it!
Thank you for the tip, but unfortuatly my husband cannto eat apples either. He cannot eat apples, strawberries, blueberries or blackberries. So it’s sometimes hard to find out what to use to replace things he cannot eat.
But thank you so much for a superdelicious recipe! It truly is epic!!
March 12th, 2013 at 1:46 pm
Thanks so much, Miriam. I have nutritional yeast powder and a few dishes I’ve made turned out odd. I’m new to vegan cooking and just learned that the powder is sort of twice as strong as the flakes, so now I’ll buy those flakes before I cook this dish. Thank you!
March 12th, 2013 at 2:02 pm
Hi Andrea, thanks for explaining this. Good luck and I look forward to your comments on my blog once you have tried out my recipes.
March 12th, 2013 at 2:04 pm
Hi there May and thanks for your feedback here. I am delighted that you have enjoyed this dish and I very much look forward to your future comments on my blog. BTW, sweet citrus fruit would also work with the salad (for hubby !).
March 12th, 2013 at 2:05 pm
Hi there Joe. No, I was not aware about the dairy milk VAT, but then again why would I be since I don’t purchase it. I hope you make and enjoy this dish and best wishes for a good week to you !
March 12th, 2013 at 2:11 pm
Hi Elza thanks for your comment. I have just diagnosed the reason for this and I have to apologize for a little error (that came about because I pasted on the bolognese from another recipe that includes 1/4 cup of water), I have now removed that and it should solve your problem. Hope you try it again, and be sure to thicken your sauce well before using it – so simmer until very thick and then allow it to cool for a few minutes before spooning it into the sweet potato layers. Hope this helps ! Cheers to you.
March 12th, 2013 at 6:44 pm
I really enjoy looking at and seeing your recipes, the photos are great!. Do you have any suggestions for me if I am going to prepare (assemble) this dish the night before?
March 12th, 2013 at 10:11 pm
Steve Hi there and welcome here. I suggest follow the recipe, bake it for half the time I suggested. Then bring it out of the oven, allow for it to cool down – then with a very sharp knife cut into portions – cover with foil and refrigerate overnight. Next an hour before you wish to serve it – put the knife through the portions once again in order to have cleaner and easier cuts when you serve it hot, then place in the oven and cook for the remaining time – be sure that it’s hot throughout. Serve with a fresh green salad and enjoy. Come back with your feedback and Bon Appetite !
March 13th, 2013 at 8:02 pm
I made this dish today with some changes. I used a home made ratatouille base with soya mince and added Italian mixed herbs. The cheese sauce which I use is Free and Easy, vegan mix which is made by mixing the powder with water but I use half soya milk and American mustard. The final layer was made with the ‘cheeseless’ sauce and some grated vegan cheese. However the recipe was your idea as I would never have thought of it. Both my husband and I loved the dish, which will now be a firm favourite from now on! Thank you again for all your delicious recipes.
March 13th, 2013 at 10:49 pm
Evelyn Hi there, what you did there sounds just fine – adjustments of this type to save time are always useful and a blessing when they work, so kudos to you for that. I look forward to your future comments on my blog and best wishes your way in the meantime.
March 18th, 2013 at 12:38 am
Hello, I love the idea of using potatoes instead of pasta in this recipe. I found I also had difficulty thickening the cheese sauce; It would not thicken with the prescribed 1-2 Tbs of flour. I needed to add over 3 Tbs of flour to get it thickened to just a medium consistency. I think next time, I am going to cook a roux first with 4 Tbs of flour and the oil and “butter” and then add the “milk” and other ingredients for a thick “cheese sauce”. (I used almond milk- maybe that thickens differently than soy.) I added a teaspoon each of fennel, basil and crushed red pepper flakes to the red sauce to give it a little more kick. A 9 by 13 inch “lasagne” pan just fit all the ingredients. Smells great in the oven.
March 18th, 2013 at 9:40 am
Beth Hi there and thanks for your feedback. The admin has made an error – it’s 2 cups of milk and 2 tablespoons of flour, or 3 for a very thick sauce, so please next time do use the same method and ingredients, but adjust the quantities (they have been adjusted on this recipe). Hope you enjoyed it ! The rest sounds great – I love a little kick from chillies myself ! Best your way and I look forward to your future comments on my blog.
March 18th, 2013 at 4:24 pm
it came out very good, it seemed to have gotten even better tasting when it became leftovers for the next few days
March 18th, 2013 at 8:39 pm
Miriam — this was SOOOOO GOOD! I agree with Denise – it’s even better the next day. Thank you!
March 18th, 2013 at 9:55 pm
Hi there Christine and welcome here. I am glad you tried and enjoyed this. I very much look forward to your future comments on my blog !
March 18th, 2013 at 10:20 pm
I agree there Denise and I look forward to your future comments on my blog. Best your way in the meantime.
March 18th, 2013 at 11:58 pm
Miriam THANK YOU for your recipes!! So far none have failed us, and this is no exception. My non-vegan husband and children INHALED this. The kids added cholula (odd, but, whatever!) and my husband went back for seconds and thirds. I would have but I wanted to save some for lunch tomorrow. I couldn’t get the cheese sauce to thicken (almond milk) so I added a bit of cornstarch and voila!
March 19th, 2013 at 10:52 am
Hi Andrea and many thanks for dropping by here with your comment/feedback. So glad your husband enjoyed this dish so much ! I have adjusted the cheese sauce quantities yesterday, so now it should thicken sufficiently to yield a nice thick consistency for next time – and I feel there will be one in your kitchen again. I look forward to your future comments on my blog. Best your way in the meantime.
March 22nd, 2013 at 12:02 pm
I just made this tonight and it was amazing. I am almost ashamed to say that my boyfriend and I ate the whole thing. It was just too good. The alterations I made were as follows: a teaspoon of Vegeta in the bolognese sauce, crushed garlic instead of granules in the cheese sauce and then I sprinkled rosemary, thyme and black pepper on top. Oh and I only had crushed tomatoes to use too. The crunchy potatoes on top were superb. 5 stars! Thank you for another amazing recipe x
March 22nd, 2013 at 3:10 pm
Hi there Judy and welcome here. Am so pleased that you made and enjoyed it, sounds like both you and your boyfriend had a great time devouring it, good for you ! The little alterations where miniscule, so you still left the whole flavour intact, well done. Hope you make and enjoy it again sometime. Meantime, enjoy my other recipes and best wishes your way !
March 22nd, 2013 at 3:55 pm
Made this last night it was wonderful! added alot of fresh basil through it just because we love it so much but it was incredible tasting Thanks for the awesome recipe!
March 22nd, 2013 at 9:11 pm
Sandi Hi there and so glad you made this lasagne ! I think basil is a super accompaniment to this, goes very well with the sweet potato and the ‘cheesy’ sauce. I look forward to your future comments on my blog. Best wishes your way in the meantime !
March 24th, 2013 at 11:15 pm
Amazing flavor! We loved it!! My boyfriend made special mention of the cheeze sauce and how much he liked it. We try every cheezey sauce recipe looking for the one that will make us happy. This one is great! I used my mandolin slicer for the zukes and sweet potatoes…worked perfectly. Thanks for another wonderful recipe!!
March 24th, 2013 at 11:34 pm
Made this tonight and served with your Avocado Strawberry salad. Amazing! Uncorked a lovely bottle of Frey Red Table wine for sipping. Yum!
March 25th, 2013 at 12:53 pm
Susan Hi there and welcome here – I am delighted that you made and enjoyed this lasagne, the strawberry salad with it would have been awesome of course, and the wine, well, you sound like you really concocted a culinary feast – kudos to you ! Cheers.
March 25th, 2013 at 12:58 pm
Catherine Hi there and thanks for dropping by with your comment/feedback. I have to agree with you about the cheese sauce, it really is great and versatile too. Hope you enjoy many more recipes from here and best wishes your way in the meantime !
March 26th, 2013 at 11:46 pm
I have done it!!! AMAZING and much easier than what I thought!!!
March 27th, 2013 at 10:03 am
Hi there Lucy and thanks for your positive feedback ! That’s just so awesome ! Best wishes your way and hope you enjoy many more recipes from my blog !
March 29th, 2013 at 1:15 pm
Just made this, absolutely fabulous! I love sweet potato and sundried tomatoes. i was also so surprised how many slices could be produced from one sweet potato! Many thanks again Miriam for another wonderful recipe.
March 29th, 2013 at 1:54 pm
Fiona Hi there and thanks for dropping by here with your feedback on this ! I have to agree with you about the number of slices a sweet potato is able to yield ! So glad you enjoyed it Fiona and I hope you enjoy it many times over again (I warn you, it tastes better the next day !). Best your way dear Fiona !
March 31st, 2013 at 3:15 am
I could reach thru my computer and hug you! This is so good and so much easier than I was expecting. Everything turned out amazing!
March 31st, 2013 at 1:27 pm
Sarah Hi there and that’s so good of you, your sentiment is returned
– It really is not that difficult to assemble and the result far ways the little effort. I look forward to your future comments on my blog !
March 31st, 2013 at 5:35 pm
Dear Miriam, thank you for the warm welcome! This is the first of your recipes that I have tried… I made it for my non-vegan family last night, and everyone enjoyed it! It was bursting with healthy flavour, and very colourful. Next time, I think I will add more sun-dried tomatoes and reduce the red pepper, out of personal preference.
On another note, I am not sure I added the right yeast to the cheese sauce (I used fast-acting because I couldn’t find nutritional in the supermarket) but it still tasted good!
April 1st, 2013 at 6:26 pm
Hi Miriam, made this yesterday evening and it was indeed EPIC! i added some mushrooms to the bolognese and put a little extra cheese sauce on top. SO good
Thanks again!
April 2nd, 2013 at 2:39 pm
Hi there Eibhlin and thanks for getting back to me with your feedback. I am delighted you enjoyed it so much and I very much look forward to your future comments on my blog !
April 2nd, 2013 at 3:03 pm
Tehmina Hi there and thanks for dropping by with your comment. I rarely use the word ‘no’ on my blog, but I have to say it here and now
‘NO’ the fast acting yeast is for bread and pizza in the main. Nutritional yeast is totally different and used for different reasons – here is the link to my Amazon store links for you to see it and may be order it – I am surprised that the dish still worked and was delicious, I can’t imagine how, but you put a huge smile on my face because if it worked with an unlikely ingredient, then boy oh boy it really is a great dish ! Here are the links for you to browse (nutritional yeast is used to make vegan cheese, it has a slight cheesy and nutty flavour and is often sold in flake form) :-
Nutritional Yeast :
USA :
http://www.amazon.com/gp/product/B000173IHE?ie=UTF8&creativeASIN=B000173IHE&linkCode=xm2&tag=mouthwvegan02-20
UK :
http://www.amazon.co.uk/gp/product/B003VJSBXU?ie=UTF8&creativeASIN=B003VJSBXU&linkCode=xm2&tag=mouthwvegan-21
April 2nd, 2013 at 3:22 pm
I’m gonna try that one tonight, looks amazing =)
Thanks for the magic idea!
April 2nd, 2013 at 6:26 pm
Ah, thanks for the heads-up on this. I will see if I can find it in any of the health food shops here in London!
April 3rd, 2013 at 6:29 pm
I’m certain you will find it in London Tehmina.
April 3rd, 2013 at 6:31 pm
Hi there Marie and welcome here. Do let me know how it goes and as a bonus note I would like to tell you that this dish tastes even better the next day ! Cheers in the meantime !
April 5th, 2013 at 4:46 am
Hi Miriam, I made this for my family for Easter dinner the other night, and it was a huge hit. The only problem was that the sweet potato was a bit crunchy still – maybe I didn’t slice it thin enough, but I think next time I’ll pre-roast it a bit. Still, sooo good, thanks for the recipe!
April 5th, 2013 at 11:32 am
Bec Hi there and so glad you enjoyed it. Sweet potatoes soften very easily, unlike the common potato which takes twice as long. I used my hand slicer called Tescoma Handy – it’s available from Amazon UK : http://www.amazon.co.uk/gp/product/B008UP21WW?ie=UTF8&creativeASIN=B008UP21WW&linkCode=xm2&tag=mouthwvegan-21, or else there seems to be an equivalent product from Amazon.com (though I can’t vouch for its quality) : http://www.amazon.com/gp/product/B009795FKK?ie=UTF8&creativeASIN=B009795FKK&linkCode=xm2&tag=mouthwvegan02-20.
Hope this helps !
April 5th, 2013 at 6:08 pm
so lentils and pecans are all you need for a gluten free veggie meat?
April 5th, 2013 at 7:06 pm
For this dish Andrea, yes, it’s all you need as the remaining ingredients are rich and the contrast of the colours, taste and textures will work very well indeed. I do hope you like and make this and of course needless to say enjoy it too ! I look forward to your future comments on my blog !
April 8th, 2013 at 1:53 am
Thanks for the recipe Miriam. This is the first one of yours I have tried. It was a great success and will be perfect for when non-vegans come to dinner too. Looking forward to trying more of your recipes!
April 8th, 2013 at 5:30 am
Hi there All, thanks for your feedback and I agree with what you say about serving this to non-vegans – it’s actually an ideal dish to do so. I very much look forward to your future comments on my blog !
April 8th, 2013 at 5:25 pm
Wow! This looks incredible, one of those “this is vegan?” recipes that I love to make for others. I am so impressed with this recipe, definitely going to save this one to make.
April 8th, 2013 at 6:25 pm
Hope you enjoy it at some point Alex.
April 9th, 2013 at 4:02 am
Hi Miriam, I just wanted to let you know that I made this last night and served it to my non-vegan sister… she LOVED it! (And so did I, by the way.) I could hardly wait to have leftovers today! Thank you so much for sharing this recipe. It was amazing.
April 9th, 2013 at 9:36 am
That’s great to know Vesna and kudos on you for making this for your sister too !
April 11th, 2013 at 5:39 pm
Do the potatoes need to be cooked before using them in this dish?
April 12th, 2013 at 8:30 am
No Miranda they do not – BUT they must be very thinly cut – sweet potatoes cook far faster than the normal whites, even though when raw they are harder. Best wishes, enjoy and let me know how it goes as and when.
April 13th, 2013 at 6:01 am
Hi Miriam- I’m anxious to make this dish for my upcoming birthday party where I want to introduce my friends to delicious vegan dishes. I”m wondering how many people this recipe serves; I am inviting about 15 people. Thank you!
April 13th, 2013 at 6:18 am
Hi Therese – I think this is a great idea. I am going to advise you as best I can with a few points for best results – here goes :- No.1 Cook this a day in advance so that when it cools down you can neatly cut the portions and refrigerate in readiness for the next day. I managed to get around 8 small-medium sized portions from the contents of this dish. I would make this dish X 3 – that way you have covered your 15 portions in the event that a handful will want seconds, plus a handful of the portions may be slightly larger than others – we all know that from 15 people there are usually about 3-4 who will eat more than the rest. No.2 be 100% sure to use a hand slicer, you will need to make sure your potatoes are sliced very thinly. Otherwise please follow the instructions and ingredients and method as best you can for outstanding results and garnish each portion with finely chopped flat leaf parsley. No.3 After you have heated it up and prior to serving drizzle on some olive oil, this makes it look very mouthwatering and keeps it all moist. No.4 Serve this in a bowl type plate and not a flat plate as it needs the rim of the plate to help keep it intact and it also makes for better eating and presentation. And finally No.5 Serve with a mixed salad of different lettuce (rocket, butter lettuce, radicchio etc served in a separate bowl – make a dressing with balsamic vinegar, olive oil, french’s mustard, salt and maple syrup. Enjoy and come back with your feedback as and when. Good luck and many happy returns for your upcoming Birthday !
April 21st, 2013 at 3:39 pm
Hi Miriam, this looks so delicious! That said, it’s just one of many of your recipes thats look absolutely fabulous. I plan on making this one asap, and just wanted to thank you for sharing your expertise so generously. My husband and I have decided to “go vegan” a couple of months ago, and I must admit that I was a bit worried about what would be awaiting us in terms of enjoying food. But I found your website soon after, and have not once been disappointed. In fact I think that we’ve only seldom eaten this deliciously before! Thank you so much!
April 21st, 2013 at 5:25 pm
Elena Hi there and welcome here. What wonderful news ! Many thanks for your inspiring feedback on my recipes. Hopefully there is enough here to keep your culinary desires satisfied. I look forward to your future comments on my blog and best wishes your way in the meantime !
April 27th, 2013 at 1:37 am
Oh my God, Miriam, I am definite going to try this asap! Thank you for your beautiful and delicious recipes!
April 27th, 2013 at 7:35 am
Hi Gaby, you are welcome. Do re-visit as and when with your feedback. Best your way in the meantime and enjoy !
April 29th, 2013 at 7:16 pm
I just made this for dinner (sans the zucchini) and it was absolutely fabulous. Thank you so much!
April 30th, 2013 at 9:53 am
Thanks there Josy and so glad you enjoyed it !
May 4th, 2013 at 1:22 am
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May 4th, 2013 at 9:34 am