Vegan Sweet Potato Mushroom Lasagna

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Vegane Süßkartoffel-Pilz-Lasagne
Die perfekte Herbstlasagne, ganz ohne Fleisch, dafür mit leckeren Pilzen und ganz viel Gemüse. Und einer super cremigen 'Käsesauce', die die Lasagne wirklich besonders macht.
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Course Tags: Dinner, Lunch, Main Course
Cuisine Tags: Italian
Tags: Lasagne, Pilz, plant-based, Süßkartoffel, vegan, vegetarisch
Für die 'Käsesauce':
  • 1 kleine Süßkartoffel (ca. 250 g ungeschält)
  • 1 TL Olivenöl
  • 1 Zwiebel, gewürfelt
  • 2 Knoblauchzehen, gewürfelt
  • 5 EL Hefeflocken
  • 4 EL Sonnenblumenkerne
  • 2 EL Hanfsamen, geschält
  • 1,5 TL Gemüsebrühe
  • 1 TL Sojasauce
  • 1 TL getrocknete Kräutermischung*
  • 1 TL Paprikapulver
  • 1/2 TL Knoblauchpulver
  • 1/2 TL Kurkuma
  • 1/4 TL Pfeffer
  • 350 ml Hafermilch ODER Wasser
Für die Pilze:
  • 200 g Champignons
  • 100 g Kräutersaitlinge
  • 70 g Shiitake
  • 1 EL Olivenöl
  • 1 EL Sojasauce
  • 1/2 TL Paprikapulver
  • 1/4 TL Knoblauchpulver
  • 1 Prise Pfeffer
Für das Gemüse:
  • 1/2 EL Olivenöl
  • 1 rote Zwiebel, gewürfelt
  • 1 kleine Zucchini, gewürfelt
  • 1 rote Paprika, entkernt & gewürfelt
  • je 1 Prise Salz, Pfeffer & Kräuter
Für die Mandel-Joghurt-Sauce:
  • 300 g Sojajoghurt
  • 1 geh. EL weißes Mandelmus
  • 1 TL Tahin
  • 1 EL Zitronensaft
  • 1/2 TL Knoblauchpulver
  • Salz & Pfeffer
  • Lasagneplatten, ungekocht
  • 12 Kirschtomaten, halbiert
  • 1 EL Sesam
Für die 'Käsesauce':
  1. Die Süßkartoffel schälen, grob würfeln und für 15 Minuten dämpfen.

  2. Währenddessen das Öl in einer Pfanne erhitzen und die Zwiebel und den Knoblauch darin goldbraun anbraten. Zur Seite stellen.

  3. Die gedämpfte Süßkartoffel, die Zwiebel-Knoblauch-Mischung und alle restlichen Zutaten in einen guten Standmixer geben und alles für eine halbe Minute cremig rühren.

Für die Pilze:
  1. Während die Süßkartoffel dämpft, kannst du das Gemüse und die Pilze anbraten.

    Die Pilze putzen und in Streifen schneiden.

  2. Das Öl in einer Pfanne erhitzen und die Pilze hineingeben.

    Nicht zu oft rühren, damit die Pilze gut braten können und sich Röstaromen bilden. Nach 5 Minuten würzen und alles noch 2 Minuten brutzeln lassen.

    Dann zur Seite stellen.

Für das Gemüse:
  1. Das Olivenöl in einer weiteren Pfanne erhitzen und die Zwiebelwürfel darin leicht braun werden lassen. 

  2. Dann das Gemüse dazugeben, bei mittlerer Hitze für ca. 5 Minuten anbraten und kurz vor Ende mit einer Prise Salz, Pfeffer und Kräutern würzen. Zur Seite stellen.

Für die Mandel-Joghurt-Sauce:
  1. Einfach alle Zutaten gut miteinander verrühren.

Die Lasagne:
  1. Den Ofen auf 200°C Ober-|Unterhitze vorheizen.

  2. Eine rechteckige Auflaufform bereitstellen und zuerst 2 EL Käsesauce auf dem Boden verteilen. 

  3. 3 Lasagneplatten darauf legen (ggf. zurechtbrechen) und wieder 2 EL Käsesauce darauf verteilen. 2 EL Gemüse und 2 EL Pilze darauf verteilen. 

  4. Wieder 3 Lasagneplatten drauflegen und 2 EL Käsesauce darauf verteilen. 2 EL Joghurtsauce darauf klecksen und 3 Lasagneplatten darauflegen.

  5. Immer im Wechsel fortfahren (einmal Gemüse & Pilze | einmal Joghurtsauce) bis die Auflaufform voll ist. Beim mir waren das jeweils 4 Schichten.

  6. Die letzte Schicht ist Käsesauce und Joghurtsauce, darauf dann den Sesam streuen und die halbierten Kirschtomaten verteilen.

  7. Die Lasagne für 30 Minuten backen und genießen!

*Ich habe diese Kräutermischung genommen.
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚
For me, mushrooms belong to autumn, like cherries to summer and cookies to Christmas time. And what else must not be missing once autumn is here? Soul food, of course! Something that not only warms the body, but also your soul. Like my Vegan Sweet Potato Mushroom Lasagna.

A slice of this lasagna has everything you need to be happy: delicious pasta layers that float in creamy & slightly cheesy  sauce (thanks to nutritional yeast 😋). And in between hearty mushrooms and crisp vegetables. A fresh almond yoghurt cream provides even more creaminess and fruity cherry tomatoes are the cherry on top. Yum, I already get hungry again just writing about it. 🤤

The recipe for this lasagna was a lucky coincidence somehow. As the beautiful bright yellow ‘cheese sauce’ is originally from a mac & cheese recipe (which I’ve been tinkering with for a while). But my gut feeling told me that it would certainly fit very well in a lasagna. And as so often, my stomach was absolutely right.

The sauce is a little dream come true. 💛 Sweet and spicy at the same time, the sweet potato gives it a great creaminess, the onion provides roasting flavors & it simply tastes very moreish. Sunflower seeds & hemp seeds not only give it a creamy consistency, but also provide valuable omega-3 fatty acids, B vitamins, iron, calcium, magnesium and plant-based protein.

Hooray!! 🙌 A lasagna that is delicious AND healthy. Can it get any better?

Unlike the classic lasagna, there is no tomato sauce in here and I haven’t tried to replace the minced meat with a soy alternative. For me, the mushrooms are the secret stars of lasagna and there’s no need for ‘distraction’.

Maybe you have already heard that mushrooms are great vitamin D suppliers. But did you know that the little guys are real umami bombs? Umami is next to sweet, sour, bitter & salty one of the 5 flavors. And a dish only tastes really good, if all 5 flavors are represented. By roasting the mushrooms you create this umami flavor and give this dish that certain something.

The lasagna gets an additional bite from a mix of sautéed vegetables. Feel free to use your favorite veggies here. I decided on red peppers and zucchini today. By the way, this gives the whole thing some nice splashes of color.

Like any completely homemade lasagna, this one is a little time consuming, too. To save time, you can prepare the sauce, vegetables and mushrooms the night before. Then, if your stomach growls and you want to start cooking, you just need to layer the lasagna quickly while the oven is preheating, and half an hour later, there’s nothing in the way of pleasurable feasting.

While the lasagna is baking, there’s enough time to set the table nicely and maybe even prepare a crisp garden salad as a side dish. Or how about doing a bit of yoga for relaxation? 🧘✨😉 The lasagna will taste twice as good afterwards.

So quickly get yourself some mushrooms, whether in the woods or at the farmers market is totally up to you.
Enjoy your delicious veggie lasagna! 💛 xo, Romy

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Vegan Sweet Potato Mushroom Lasagna
The perfect autumn lasagna, completely plant-based with delicious mushrooms and lots of vegetables. And a super creamy 'cheese sauce', which makes the lasagna really special and very moreish.
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Course Tags: Dinner, Lunch, Main Course
Cuisine Tags: Italian
Tags: dairy-free, lasagna, mushrooms, plant-based, sweet potato, vegan, vegetarian
For the 'cheesy' sauce:
  • 1 sweet potato (250 g unpeeled)
  • 1 tsp olive oil
  • 1 onion, diced
  • 2 garlic gloves, diced
  • 5 Tbsp nutritional yeast
  • 4 Tbsp sunflower seeds
  • 2 Tbsp hemp seeds
  • 1,5 tsp vegetable stock powder
  • 1 tsp soy sauce
  • 1 tsp dried herbs*
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • 1,5 cups oat milk OR water
For the mushrooms:
  • 200 g champignon mushrooms
  • 100 g oyster mushrooms
  • 70 g shiitake mushrooms
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 pinch of pepper
For the veggies:
  • 1/2 Tbsp olive oil
  • 1 red onion, diced (yellow is fine, too)
  • 1 small zucchini, quartered lengthwise & sliced
  • 1 red bell pepper, deseeded & diced
  • pinches of salt, pepper & herbs
For the almond yoghurt sauce:
  • 1,5 cups soy joghurt
  • 1 heaped Tbsp almond butter (100% almonds)
  • 1 Tbsp lemon juice
  • 1 tsp tahin
  • 1/2 tsp garlic powder
  • pinches of salt & pepper
  • uncooked lasagna pasta
  • 12 cherry tomatoes, halved
  • 1 Tbsp sesame seeds
For the 'cheesy' sauce:
  1. Peel the sweet potato, dice roughly and steam for 15 minutes.

  2. Meanwhile, heat the oil in a pan and sauté the onion and garlic until golden brown. Set aside.

  3. Put the steamed sweet potato, the onion-garlic mixture and all remaining ingredients in a good blender and blend until creamy for half a minute.

For the mushrooms:
  1. While the sweet potato is steaming, you can sauté the vegetables and mushrooms.

    Clean the mushrooms and cut into slices.

  2. Heat the oil in a pan and add the mushrooms. Do not stir too often, so that the mushrooms can roast well and form roasted flavors. Season after 5 minutes and sauté for another 2 minutes.

    Then set aside.

For the veggies:
  1. Heat the olive oil in a second pan and lightly brown the onion cubes.

  2. Then add the vegetables, sauté over medium heat for about 5 minutes and season with a pinch of salt, pepper and herbs just before finished. Set aside.

For the almond yoghurt sauce:
  1. Simply mix all ingredients together well.

To make the lasagna:
  1. Preheat the oven to 200°C | 390°F.

  2. Prepare a rectangular casserole dish and spread 2 Tbsp of cheesy sauce on the bottom.

  3. Place 3 lasagna plates on top (break them if necessary) and spread 2 Tbsp of cheesy sauce on top. Distribute 2 Tbsp veggies and 2 Tbsp mushrooms on top.

  4. Put 3 more lasagna plates on top and spread 2 Tbsp cheesy sauce on top. Add 2 Tbsp almond yoghurt sauce and put 3 lasagna plates on top.

  5. Continue alternately (once veggies & mushrooms - once almond yoghurt sauce) until your casserole dish is full. In my case that was 4 layers each.

  6. The last layer is cheesy sauce and almond yoghurt sauce, then sprinkle on the sesame seeds and decorate with the halved cherry tomatoes.

  7. Bake the lasagna for 30 minutes and enjoy!

*I use this herbal mix. I absolutely love it. 💚
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

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