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Veggie Lasagna

Posted by Wendy L. on

(Recipe adapted from Rip Esselstyn’s The Engine 2 Diet- Raise-the-Roof Sweet Potato-Vegetable Lasagna)

This meat-less, dairy-free lasagna is packed with fresh vegetables!. You can even replace the lasagna noodles with thinly sliced zuchinni to bump it up to an even higher level of veggie goodness!

Serves 10-12

Ingredients

  • 1 onion
  • 1 small head of garlic, cloves chopped or pressed
  • 8 oz. mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn ( I use 2 fresh corn cobs cooked and kernals sliced off)
  • 1 pkg firm tofu
  • 1/2 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp rosemary
  • 2 jars pasta sauce
  • 2 boxes whole grain lasagna noodles
  • 16 oz frozen spinach thawed and drained (I use fresh spinach)
  • 2 sweet potatoes, cooked and mashed
  • 6 roma tomatoes, sliced thin ( I use whatever tomatoes I have on hand)
  • 1 C raw cashews, ground (optional)

Preparation Steps

  1. Cut washed and peeled sweet potatoes into cubes and boil till soft. Drain and set aside to mash.
  2. Preheat oven to 400 degrees while preparing sweet potatoes.
  3. Saute onion and garlic in a splash of olive oil for approximately 3 minutes.
  4. Add the oregano, basil, and rosemary along with the sliced mushrooms and cook until mushrooms give up their water.
  5. Remove to a large bowl.
  6. Saute broccoli and carrots for 5 minutes in the same pan, incorporating the leftover mushroom liquid remaining in the pan.
  7. Add broccoli and carrots to large bowl.
  8. Saute peppers and corn until just beginning to soften (I add a splash of olive oil.)
  9. Add peppers and corn to large bowl.
  10. Sprinkle salt. pepper. and cayenne into veggie mix.
  11. Drain tofu and blot with paper towels. Break into pieces and add to veggie mix. Add mashed sweet potatoes and gently combine.

Lasagna Layers

  1. Set out your pasta sauce, uncooked lasagna noodles, spinach, and veggie mix.
  2. Pour a thin layer of pasta sauce to cover the bottom of a lightly greased lasagna pan.
  3. Layer noodles, then veggie mix, then spinach  on top.
  4. Repeat layering 2 times, beginning with the pasta sauce.
  5. Place sliced tomatoes on top, cover and bake 45 minutes.
  6. Remove cover and sprinkle with cashews and bake 15 more minutes.
  7. Let cool 15 minutes before serving.