Well For Life

Well For Life

Aubergine & Sweet Potato Lasagne

I am constantly looking for gluten-free plant-based recipes.  This lasagne recipe caught my attention due to the variety of ingredients included and the fact it has no pasta in the recipe.  It does take some time to prepare and cook but it is well worth the effort. Great for all the family.

Cashew cheese sauce

1 cup cashews
1 ½ tablespoons nutritional yeast
2 tablespoons fresh lime juice
1 clove garlic
Salt & pepper

2 large roasted aubergines (instead of pasta sheets)

For the sweet potato filling

4 to 5 medium sweet potatoes
1 tablespoon lime juice
Pinch of sea salt

For the sauteed greens

2 cups finely chopped leeks
4 cups finely chopped mushrooms
2 cloves garlic, minced
1 large bunch of spinach

For the tomato sauce

4 large tomatoes, diced
1 large red onion
1 can chopped tomatoes
2 pitted dates
2 cloves garlic
1 tablespoon dried oregano
1 tablespoon dried basil
Salt & pepper



  1. To make the cashew sauce: Soak the cashews in a cup of water until soft (1-2 hours). Drain the cashews and place them in a blender with the nutritional yeast, lime juice, garlic, ¾ cup water, and seasoning.
  2. Slice the aubergine and place it on a baking tray, paint the slices with olive oil, and a pinch of salt & pepper. Roast and flip over and roast the other side until tender.
  3. Bake the sweet potato until soft, mash the cooked potato, and add the lime juice & sea salt.
  4. Combine the leeks & ¼ cup water in a pan. Cover and cook over low heat until the leeks are soft. Add the mushrooms and garlic. Cook until mushrooms are soft. Add the spinach, and cook until the spinach is tender.
  5. Combine the tomatoes, onion, dates, and garlic in a blender or food processor. Transfer the mixture to a saucepan, and add the herbs. Cook over medium heat for 25-30 mins. Add water if required.  Taste for seasoning.
  6. Preheat oven to 350F
  7. To assemble the lasagne – 9×12  dish
    1. Spread ½ the tomato sauce over the bottom of the baking dish.
    2. Arrange the aubergine slices on top
    3. Top with half of the mashed sweet potatoes.
    4. Spread the sauteed greens on top of the sweet potatoes
    5. Spread the rest of the tomato sauce
    6. Arrange the aubergine slices
    7. Top with the rest of the mashed sweet potatoes
    8. Spread the cheese sauce on top

8.  Bake until the cheese sauce on top is lightly browned, about 45 minutes.

Great served with a green salad