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Vegan Sweet Potato Mushroom Lasagna - bursting with veggies & flavor. The perfect autumn food!

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.

[:de]Kategorien[:en]Course Tags[:] Dinner, Lunch, Main Course
[:de]Gerichte[:en]Cuisine Tags[:] Italian
Tags dairy-free, lasagna, mushrooms, plant-based, sweet potato, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 40 minutes
[:de]Garzeit[:en]Cook Time[:] 30 minutes
[:de]Gesamt[:en]Total Time[:] 1 hour 10 minutes
[:de]Portionen[:en]Servings[:] 6


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. 🌍💫💚