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This dish is ideal to serve to a group. It has all sorts of different tastes and textures. Use white-fleshed sweet potatoes with brown, purple, or reddish-orange skin (they may be labeled as yams), which can be found in most well-stocked grocery stores, and at farmers’ markets. Starchier and drier than the moister, sweeter orange-fleshed garnet or jewel varieties, these work better in this dish, because they hold their texture without becoming overly moist or runny. Serve sweet potato lasagna with a salad for a complete meal. Also, be sure to check out our reader-favorite vegan spinach lasagna!

From The Forks Over Knives Plan


For the cashew cheese:
  • 1 cup cashews
  • 1 ½ tablespoons nutritional yeast
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
For the sweet potato filling:
  • 3 pounds white-fleshed sweet potatoes (4 to 5 medium), peeled and cut into large pieces
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Sea salt
For the sautéed greens:
  • 2 cups finely chopped leeks, white and light green parts
  • 12 ounces button mushrooms, finely chopped (4 cups)
  • 2 small cloves garlic, minced
  • Sea salt
  • 1 bunch Swiss chard, stemmed and finely chopped (about 4 cups)
  • 1 bunch spinach, stemmed and finely chopped (about 4 cups)
For the tomato sauce:
  • 3 medium tomatoes, diced (about 3 cups)
  • 1 cup diced red onion
  • 2 (6-ounce) cans tomato paste
  • 2 pitted dates
  • 2 cloves garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/8 teaspoon freshly ground black pepper
  • Sea salt
  • 1 pound rice lasagna noodles (16 noodles)


  1. To make the cashew cheese: Place the cashews in a small bowl and add at least 1 cup water. Set aside to soak until softened, 1 to 2 hours. Drain the cashews and place them in a blender with the nutritional yeast, lime juice, garlic powder, salt, pepper, and ¾ cup water. Blend until the mixture is smooth and has the consistency of cream cheese. Transfer the cashew cheese to a pastry bag, a resealable bag, or a squeeze bottle, and set aside.
  2. Meanwhile, to make the sweet potato filling: Place a steamer basket insert in a saucepan filled with about 2 inches of water. Bring to a simmer, and add the sweet potatoes. Cover the pan and steam until tender when pierced with the tip of a sharp knife, 15 to 17 minutes. Transfer the sweet potatoes to a large bowl.
  3. Use a potato masher to mash the sweet potatoes. Add the lime juice and salt to taste, and mix well. Set aside.
  4. To make the sautéed greens: Combine the leeks and ¼ cup water in a sauté pan. Cover and cook over low heat until the leeks are very soft, about 15 minutes. Add the mushrooms, garlic, and salt to taste. Cook, covered, over medium heat, until the mushrooms are soft, 5 to 7 minutes. Add the Swiss chard and the spinach, and cook, uncovered, until the greens are tender, 5 to 7 minutes. Remove from the heat and let cool.
  5. To make the tomato sauce: Combine the tomatoes, onion, tomato paste, dates, garlic, and 1 cup water in a blender or food processor. Blend until smooth. Transfer the mixture to a saucepan, and add the oregano, basil, pepper, a generous pinch of salt, and 2 cups water. Cook over medium heat for 40 minutes. Taste for seasoning and set aside.
  6. Bring a large pot of water to a boil. Cook the noodles according to the instructions on the package. Drain thoroughly. Spread out the noodles on a wire rack or a towel, making sure they do not overlap. Let cool.
  7. Preheat the oven to 350°F.
  8. To assemble the lasagna, spread 1 ½ cups of the tomato sauce over the bottom of a 9 × 13-inch baking pan that is at least 2 inches deep. Arrange a layer of 4 lasagna noodles on top, slightly overlapping each of them.
  9. Top with half of the mashed sweet potatoes, then another layer of 4 noodles. Spread all of the sautéed greens on top. Pipe half of the cashew cheese on top of the greens (if it is in a resealable bag, just snip off one corner).
  10. Arrange a layer of 4 pasta noodles on top of the cheese. Spread half of the remaining tomato sauce over the pasta. Spread the remaining sweet potatoes on top.
  11. Arrange the last layer of pasta atop the sweet potatoes. Spread the remaining tomato sauce on top. Pipe the remaining cheese over the sauce in a fun zigzag or swirling pattern.
  12. Bake until the cheese on top is lightly browned and the sauce is bubbling along the sides of the pan, about 45 minutes. Let stand for 5 minutes before serving.
  13. Serve hot.

Comments (12)

(5 from 5 votes)
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Natasha Briones2 months ago
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Although this recipe took a long time to make it was definitely worth it. I’ve been vegan for over a year now and this has got to be my favorite recipe, my non vegan family loved it! Thank you :)))

Terri3 months ago
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What can be substituted for the white flesh sweet potatoes? I can’t find these. Thank you!

Erica3 months ago
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This is a labor of love. Make one thing the day before to make it go quicker. I made the sauce the day before and I’m so glad I did. I wouldn’t tell anyone this is a sweet potato lasagna just say it’s a plant-based lasagna. The sweet potato with the white flesh just blends in making it very moist and all the flavors blend very well. I made it almost exactly like the directions I didn’t add or subtract anything just make sure each component is salted well. Very good! Would make again when I have the time to make a meal like this.

Cindi3 months ago
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Made this last night, and first responses were, “It’s different, but it’s pretty good.” By the time they finished their first servings, it changed to, “OK, this is REALLY good.” Definitely a keeper!

Julie Childers4 months ago
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What can I use in place of the mushrooms, which I am highly allergic to!!! So many vegan recipes utilize mushrooms and I’m at a loss!

Cindi4 months ago
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If you can eat eggplant, Julie, peel and add that. It is pretty neutral in flavor. Or you could use zucchini that has been sweated (cube, sprinkle with salt, let sit for 10-20 mins, rinse off, and pat try and use) or patty pan squash or just omit them and add extra sweet potatoes and everything else! Enjoy! Good for you for looking for substitutes.

Rachel Zaloudek6 months ago
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Can this dish be prepared in advance and then baked when ready to eat?

Scott L5 months ago
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Rachel Z that was not meant to be my reply to you.
I would prepare sauce, greens, cashew cheese in advance- but since the potatoes stiffen as they cool I would cook those close to assembly time.
I didn’t try it- but this seems like it would freeze well after initial baking,

Scott L5 months ago
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We had this for Christmas dinner- it was delicious. It’s not hard to make, just a lot of steps. I actually took my time making each component then assembled it just before baking.
I always use more garlic than the recipes say.
The only thing was I could not find white sweet potatoes; and I knew they needed to be fluffy, rather than moist, so I used purple. It didn’t look bad. My husband LOVED it. He likes dry food, I like saucy- so I will serve it with extra sauce on the side next time.
BTW this may be my new tomato/pizza sauce recipe.

LuAnn Arnson7 months ago
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Is there a substitute for tree nuts. I have a family member who can eat peanuts( legumes) but no tree nuts. I am wondering about healthy substitutes? Thanks

Cindi4 months ago
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You could try silken tofu. It is the cashews that make this creamy, so try it and see if it will work with the tofu, but be sure it is the silken kind. Let us know if you try it!

Amanda11 months ago
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I made this last night and it turned out excellent. Tick of approval by dad which says a lot, told to “add it to the rotation”. I did double the cashew sauce though because we love our lasagne full of creamy goodness. Would avoid using field tomatoes and go for truss. Not sure why this meal doesn’t come up when searching within the FOK website, I had to Google and go in that way. Would make double batches and freeze as it takes a long time to prep. Also considering roasting slices of sweet potato and laying in next time.

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Sweet Potato Lasagna

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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