Vegan, Noodle-Free Lasagna


Yes, that’s right kids. Nothing naughty about this dish, except for maybe that it feels naughty. Steamy, creamy and layered to perfection, my vegan version of the ultimate comfort food – lasagna – skips the carbs and fat by upping the ante on veggies. The secret is in the sweet potato.

And the glow too!

Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.

Vegan, Noodle-Free Lasagna

by Aylin @ Glow Kitchen

Keywords: bake dinner vegan vegetarian sweet potato zucchini eggplant

Ingredients (2-3 servings)

For the Veggie Layers

  • 1 large eggplant
  • 1 large zucchini
  • Dash of Salt, pepper and oregano
  • 1 tbsp olive oil

For the Cheese

  • 1 baked sweet potato
  • 1 tsp mustard
  • 2 tbsp nutritional yeast
  • 1 tbsp extra-virgin olive oil
  • Dash of salt and pepper
  • 1/2 tsp garlic powder

For the Assembly

  • 8 oz pureed tomatoes
  • Dash of salt, pepper and oregano


Slice along the length of the zucchini and eggplant to form thin, 1/2-strips. Place each piece flat on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Bake in a 375 degree oven for 20 minutes or until the vegetables have browned, but have not become hard and crispy.


For the sweet potato cheese, pop a whole sweet potato in the oven at 375 degrees for approximately 40 minutes, or until the sweet potato is soft throughout. Peel the skin off and mix the potato in a medium bowl with mustard, nutritional yeast, extra-virgin olive oil, garlic powder, salt and pepper.


For assembly, alternate levels of zucchini and eggplant strips with sweet potato “cheese” so that there are two levels of cheese and three of the vegetable strips. Pour 1 cup of pureed tomatoes on top of the finished layers.


Season with salt, pepper and oregano and dollop the remaining cheese.


Bake in the oven at 375 degrees for 30 minutes. Serve hot or cold.





Bon Appetit!

xo Aylin



Follow and Like me :)

Print Friendly, PDF & Email