mung beans

Sweet Potato Lasagna (Vegan)


Prep Time*: 20 min          Cook Time: 40 minutes          Yield: 9"x13" lasagna

*this recipe calls for soaked cashews so plan ahead!

Ok, so you know how I love to be resourceful in the kitchen? And you know how I only spend $500/month to feed TWO people? Well, come to find out, the introduction of my Meatless Monday routine has not only decreased my grocery spending but it has also increased the attention I'm getting from vegetarian and vegan folks. Hey, just because I eat meat doesn't mean I don't understand and support a diet without it. 

Enter a new demand for vegan meal prep menu options. And following that, enter this delicious sprouted bean lasagna. I used my own recipe for sweet potato lasagna from my new recipe Ebook and tweaked the ingredients around because let's be honest...that is a KILLER lasagna recipe! The idea for the cheese came from Bold Vegan. Now, Let's stop chit chattin' and get to cookin'! 

P.S. I had all of these ingredients already in my house...hence me mentioning that I like to be resourceful. I got the beans, pasta sauce, and the sweet potatoes (3lb) for $1.99 at Grocery Outlet, the tomatoes for $.75/can from Costco, and the rest from my favorite place to buy local organic foods: El Cerrito Natural Grocery Company. All ingredients are organic and the whole sheet cost me under $10!!!  


  • 2 cups sprouted mung beans
  • 1 (15 oz) can diced tomatoes
  • 3 large handfuls of mixed cooking greens, chopped (I like to use baby spinach)
  • 5-6 crimini mushrooms, chopped (I used my food processor to shred them) 
  • 1/4 bunch basil, finely chopped
  • 12 oz (1/2 jar) pasta sauce + 6 tbs pasta sauce
  • 1/2 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 1/4 tsp oregano
  • 3 large sweet potatoes, peeled and mandolin sliced (less than 1/8") 


  • 1 cup raw cashews
  • 3 cups water
  • 1/4 cup water
  • 1/4 bunch basil, finely chopped
  • 1 head of garlic, roasted
  • 1/2 tsp sea salt
  • 1/8 tsp cracked black pepper 
    • food processor
    • silicone spatula
    • 9"x13"x2" baking dish


  1. Add cashews and 3 cups water to a bowl and soak overnight if possible. If not, soak for at least a couple of hours. 
  2. Drain and rinse the cashews, then add them to your food processor and process until blended (about 3-4 minutes) pushing down the cashew meat that collects up the sides of the bowl with your silicone spatula when necessary.
  3. Add water, basil, salt, garlic, and pepper and process until well combined and completely smooth. 
  4. Remove from processor and set aside. 


  1. Preheat oven to 425F. 
  2. Cook your mung beans. Drain thoroughly and add to a large mixing bowl along with diced tomatoes, chopped greens, chopped mushrooms, basil, and pasta sauce. Mix until well combined.
  3. Add seasonings to bean and veggie mixture and mix thoroughly. 
  4. Line the bottom of your baking dish with a thin layer of pasta sauce (about 3 tbs).
  5. Next, create a layer of tightly packed sweet potato slices. Use a knife to cut them to size when necessary. 
  6. Follow that layer with half of the bean and veggie mixture. Spread it evenly over the potato layer.
  7. Repeat steps 6 and 7.
  8. Now add a final layer of sweet potato slices followed by the remaining 3 tbs of pasta sauce. 
  9. Place dish in the oven on the middle rack and bake for 30 minutes.
  10. Remove lasagna from oven, spread the cashew basil cheese over the top and return to oven for another 10 minutes. 

Brett, the most adorable vegetarian toddler, and his mama approve! This recipe is totally versatile! You can do a bean and ground meat mixture, you can swap the black beans and mung beans for other beans or even tempeh. Have fun with it and make it your own! 

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