Thanksgiving Lasagna


Sweet potato layer:

  • 5 ¼ cup small diced peeled seed potatoes
  • 2 tbsp nutritional yeast
  • 1 tbsp onion powder
  • 1 ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper



  • 3 ½ cup vegetable broth
  • ¼ cup + 2 tbsp tamari
  • ¼ cup ketchup
  • 3 tbsp nutritional yeast
  • 1 ½ tbsp onion powder
  • 2 ½ tsp garlic powder
  • 1 tsp paprika
  • ½  tsp pepper
  • ¼  cup +2 tbsp cornstarch
  • Equal parts water


Green Bean Layer:

  • 13 oz trimmed green beans
  • 1 tsp oil
  • 1 cup sliced cremini mushroom
  • 1/3 cup thinly sliced onions
  • Pinch salt
  • 1 tbsp thinly sliced garlic
  • 2 tbsp flour
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • ¼ tsp salt
  • ¾ cup plain soy milk


Brussel sprouts layer:

  • ½ tbsp oil
  • ¼  cup minced onion
  • 1 tbsp minced garlic
  • 2 cup shaved brussels sprouts
  • Pinch salt
  • Pinch pepper
  • 2 tbsp (vegan) flavored bacon bits (The kind you find in the salad dressing isle.)


Other components:

  • Vegan chicken (or vegan roast, vegan turkey etc)
  • 6 Follow Your Heart Mozzarella Slices (Or Follow Your Heart Mozzarella Block, grated)
  • 1   cup crispy fried onions
  • 1 ½ box of oven-ready lasagne pasta (I used gluten-free, it was egg-free)
  • 1 1/3 cup crispy fried onions
  • 1 ½ box of oven-ready lasagne pasta (I used gluten-free, it was egg-free)


  1. Sweet potatoes: Bring water to a boil. Boil the diced potatoes for 8 minutes or so.
  2. Drain and set aside to cool.
  3. Blend using an immersion blender or hand mixer, and add the seasonings. Mix well to combine. Set aside.


  1. Combine the vegetable broth, tamari, ketchup and the seasonings in a saucepan. Whisk to combine. Bring to a soft boil.
  2. Mix together the corn starch and water in a small bowl and set aside.
  3. Once the vegetable broth is bubbling up, stir in the cornstarch and water mixture. Whisk to evenly distribute. Let it thicken for a few minutes.
  4. Turn off the heat and set aside. ⠀

Green Bean Layer:

  1. Bring water to a boil. Boil/steam the green beans for 2-3 minutes. Drain and set aside to cool.
  2. Heat a pan on medium-low heat, add oil, followed by mushrooms and onions, and pinch of salt. Sauté, stirring often and monitoring the heat.
  3. Once the mushrooms are looking soften and cooked, stir in the garlic and cook for 1 minute. Lower the heat. Add in the cooked green beans, followed by the flour and seasonings. Mix well to combine.
  4. Top with the plant milk. Mix well and let thicken. Keep stirring around so it doesn’t stick.
  5. Once it has thickened, set aside.

Brussel sprouts layer:

  1. Heat skillet. Add oil, followed by the onions and shaved brussels sprouts. Mix around to coat with oil. Let cook down for 5 minutes monitoring the heat.
  2. Add the garlic and cook for a minute or so. Add in the vegan bacon bits, salt, and pepper. Mix well and cook for 1-2 minutes. Set aside.

Other + Assemble:

  1. Preheat oven to 425°F.
  2. Cook the vegan “chicken” or roast you will be using. (I used vegan chicken slices, cooked them in a pan.)
  3. Assemble the lasagna in a 9×13 baking dish.
  4. Use the gravy in between the layers. One layer is green beans, one layer is the brussels sprouts with the vegan chicken or roast, and the last layer is the mashed sweet potatoes. Place the lasagna sheets in between and coat each noodle layer with the gravy on top of the noodles.
  5. Top the top layer with the vegan cheese and evenly distribute the crispy fried onions to top. Cover with foil. Bake for 45 minutes covered.
  6. Let rest 10 minutes and serve.

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