
Devices & Accessories
Sweet potato lasagne
Prep. 10min
Total 1 h 20min
6 portions
Ingredients
-
sweet potatoes (approx. 600 g), peeled and cut into thin slices lengthways (approx. 3-5 mm)2
Plant-based béchamel sauce
-
plant-based milk of choice500 g
-
gluten free cornflour50 g
-
vegan butter (see Tips)30 g
-
nutritional yeast (see Tips)40 g
-
salt¼ tsp
Lasagne
-
brown onion cut into quarters1
-
celery stalk cut into pieces (approx. 2-3 cm)1
-
carrot cut into pieces (approx. 2-3 cm)1
-
extra virgin olive oil for greasing
-
dried oregano1 tsp
-
tri-colour quinoa170 g
-
filtered water200 g
-
tomato paste2 tbsp
-
canned chopped tomatoes400 g
-
stock paste (see Tips)1 tsp
-
red wine vinegar1 tbsp
-
salt¼ tsp
-
ground black pepper½ tsp
-
canned chickpeas rinsed and drained (approx. 250 g after draining)400 g
-
vegan cheese grated (see Tips)80 g
-
fresh basil leaves
Nutrition per 1 portion
Calories
437.1 kcal /
1835.8 kJ
Protein
16.3 g
Fat
14.3 g
Carbohydrates
55.8 g
Fiber
13.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Plant to Plate
120 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Three-bean shepherd's pie
26 h
Zucchini, lentil and coconut stew
30min
Sweet and sour tempeh
50min
Soba noodle and tofu salad
35min
Vegan moussaka
1 h 50min
Lentil and pumpkin pot pies
1 h 25min
Thai tofu and sweet potato cakes
30min
Cauliflower tacos with chipotle sauce
3 h 45min
Black bean enchiladas
1 h 20min
Chilli con tempeh
20min
Butternut mac and cheese
45min
Lentil bolognese
30min