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


  • Selma

    Hey Madeline!

    Sounds great, I just don’t really like sweet potatoes, what could I use as a substitute?

    Xxx Selma

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, you could use butternut squash xx

  • Alice

    Love a vegan lasagne and this one looks delicious! If you want to check out another vegan lasagne recipe why not check out this one: https://www.mindfulchef.com/recipes/vegan/veggie-lasagne-with-aubergine-cannellini-bean-ragu-and-pesto

  • Katie

    Could I fully prepare this the night before and cook the next day? I am limited on time!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Of course! I actually love whipping this up then freezing in portions as meal prep x

  • Alicia Sanctuary

    How long can you freeze the lasagne for?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Up to a month x

  • aldona

    i just cooked this lovely lasagne for a date with my husband:) i cant to eat it!!! smells beautiful xx

    • http://www.madeleineshaw.com/ Madeleine Shaw

      How was it? xx

    • aldona

      Absolutely amazing:) we had it the next day and still plenty left over to freeze:) xx

  • Georgina Jane

    I’m mot obsessing over calorie counting but using myfitnesspal as a guide (making me more mindful about what I eat) – was just wandering if you could give an idea of calories in this dish? Sounds delish and definitely want to make later in the week!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Sadly I don’t count calories so I have no clue, so sorry. You would have to estimate yourself x

  • Kerry Leigh

    This looks gorgeous Madeleine! Can this be frozen and used again another time? I want to try it but would only be cooking this for me the so if not I’d need to figure out the ratios for 1 person! X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yes of course it could! Just make sure you defrost it thoroughly before heating up again. Oh, and portion up before you freeze :) x

  • Gabi Gorin

    Thanks for this wonderful recipe :) Cooked it last night and I was surprised by how delicious and satisfying it was. My boyfriend was most impressed! I sprinkled goats cheese on top which also tasted yummy melted in. X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      sounds delicious, what a great tip. Thanks for sharing x

  • Taste The Spice Tumblr

    Hello! This looks great! I really want to try it, but where I live parsnips aren’t easy to find. Do you suggest I double the courgette or substitute with another vegetable?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      You could definitely double the courgette or use a different vegetable for a layer x

  • kelly

    Cooked this last night – it was absolutely delicious.

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Thank you, I’m so pleased you enjoyed it! x

  • Lilykath

    I will have to try this as soon as possible! :O


    • http://www.madeleineshaw.com/ Madeleine Shaw

      let me know how it goes! x

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