Sweet Potato and Courgette Vegetarian Lasagne

Madeleine Shaw Carb-free lasagne

Sweet Potato and Courgette Vegetarian Lasagne

It’s getting a little colder now, and my Sweet Potato and Courgette Vegetarian Lasagne is the ultimate winter warmer. Lasagne could be the ultimate comfort food for me, however since I was a young girl I have never liked cheese…I know weird. I would pick the cheesy bits off my lasagne and would be the most annoying person to have around for tea.

Anyway although I’m not totally dairy free using butter and bit of yogurt here and there, I know for my dairy free vegan friends that you will enjoy this and for you meat and cheese lovers why not try a different spin on an old classic?

Ive used parsnips and courgette as pasta, giving different layers. Parsnips are a little more starchier and sweeter than courgettes which gives a nice pasta-like feel. I have also used beans for my béchamel which turned out awesome. There are a lot of layers and it is definitely a recipe for the weekend. Get ready to use lots of pots and have lots of fun!

Like this? You’ll love my Healthy Shepherd’s Pie!

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Serves 4 Ready in 50 minutes Good For , ,


Pre heat the oven to 190C.

Cut the sweet potato roughly into inch cubes. Season with salt and pepper and pour over 1 tbsp of melted oil, massage well so the potato is evenly cover in oil and roast in the oven for 40 minutes until cooked through and golden.

While this is cooking make the tomato sauce. Finely chop the onion and sauté in 1 tbsp of oil for 5 minutes until soft. Crush the garlic cloves and add them in, stirring for 30 seconds then pour in the can of tomatoes and let this cook to a simmer for 30 minutes, uncovered.

To make the spinach, heat ½ tbsp. of oil in a large pan and slowly add the spinach until it is all in the pan. Keep stirring so it wilts down, then throw in the nutmeg and a pinch of salt and stir again. Place into a colander and drip dry.

To make the bean mixture blend the beans with the zest of ¼ of a lemon and the juice of that same quarter and a tbsp of oil. Take two tbsp of this and mix it with the yogurt. (this will be left for the very top layer)

Peel the courgettes and parsnips lengthways so you get lots of lovely thin strips. Boil the parsnip for 3-4 minutes until tender but not totally cooked through.

Once the sweet potato is ready take it out and mash it roughly with a fork.

Turn the oven up to 200C.

Right, lets get stacking! Grab a nice pie dish that can hold about 800g to stack the ingredients up.

Take about 1/3 of the veggie strip and place down on the bottom of the dish
Then a nice layer of tomato, again this should be about 1/3 of the mixture.
Followed by roasted sweet potato, again about 1/3 of the mixture.
Add another 1/3 of Spinach
Add another layer of Bean Bechamel again about 1/3
Repeat again until everything is finished up (about 3 layers)
Top with the yogurt mixture, salt and pepper

Place in the oven and roast for 25-30 minutes until bubbling and golden on the top.


Images: Holly Clark Photography

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