Vegetarian Sweet Potato Lasagna

Vegetarian Sweet Potato Lasagna
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 537.5
  • Total Fat: 8.5 g
  • Cholesterol: 19.6 mg
  • Sodium: 839.6 mg
  • Total Carbs: 93.8 g
  • Dietary Fiber: 12.6 g
  • Protein: 26.3 g

View full nutritional breakdown of Vegetarian Sweet Potato Lasagna calories by ingredient

Number of Servings: 4


    1/4 cup corn
    1/2 cup carrots
    1/4 cup lima beans
    1/4 cup peas
    1/2 cup mushrooms
    1 1/2 cup brocolli
    1/2 cup cheese
    1 jar of marinara or pasta sauce
    1/2 vidalia onion
    1/4 box of lasagna noodles
    2 cloves of garlic
    1 cup mashed potatoes
    1 cup mashed sweet potatoes
    Optional spices: basil, oregano, parsely, cilantro, rosemary, sage


Pre-heat oven to 400 degrees.
Skin and cube the potatoes, lay on a non stick pan (add cooking spray if needed). Heat for 30 minutes, or until soft to the touch.
Cook the chopped onion and crushed garlic cloves in a large pot over high heat. Add the mushrooms and let them gently heat.
In another pan, cook the corn, carrots, lima beans and peas until hot, add to the large pot.
Heat noodles to the manufactures directions and drain.
Mash the sweet and white potatoes together in a bowl, set aside.
In a glass rectangular pan, add a layer of the pasta sauce and a single layer of noodles.
Add a vegetable layer, more pasta sauce and noodles. Then add layer of mashed potatoes. Alternate until you have used up all of the ingredients. Top with layer of noodles and enough sauce to cover them. Add the 1/2 cup of cheese to the top.

Cover with foil and bake in the oven for 45 minutes.
Remove the foil, let lasagna sit for 15 minutes before serving.

Serving Size: 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user NOVAKJ1.