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Sweet Potato Lasagne

Adapted from Engine 2 Sweet Potato Lasagne recipe

1 onion, chopped 1 small head of garlic, all cloves chopped or pressed 8 ounces mushrooms, chopped 1 head broccoli, chopped 2 carrots, chopped 2 red bell peppers, seeded and chopped 1 can sweet corn, drained

1 package Silken Lite tofu

1⁄2 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried rosemary

3 jars (24 oz) pasta sauce 1 1/2 boxes whole grain lasagna noodles

3 boxes (10-12 oz) frozen spinach, thawed and drained 3 large sweet potatoes, cooked and mashed

1 lb roma tomatoes, sliced thin Fresh basil

6 oz (1 cup) raw cashews, chopped fine 1 Tbsp nutritional yeast

Thaw the spinach (day before)

Drain the tofu

Cook the sweet potatoes (steam for 1 hour)

Cut up the broccoli and carrots

Cut up the red bell pepper

Drain the corn

Cut up the mushrooms

Cut up the Roma tomatoes

Cut up the onions and garlic

Drain and squeeze the spinach

Preheat the oven to 400 degrees

Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.

Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.

Place the mushrooms, onion and garlic into a large bowl, saving the mushroom liquid in the pan.

Sauté the broccoli and carrots for 5 minutes and add to the large bowl.

Sauté the peppers and corn until just beginning to soften and add to the large bowl.

Add spices to the mixture in the large bowl and combine.

Crumble the (drained) tofu into a separate small bowl

To assemble the lasagna:

Cover the bottom of a large roasting pan with a jar of pasta sauce. Press lasagne noodles into the sauce.

Spread and press the vegetable mixture over the sauced noodles in an even layer

Cover with a layer of noodles and another jar of sauce.

Squeeze out liquid and add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes.

Add the final layer of noodles, and a last jar of sauce.

Add fresh basil

Cover the top with thinly sliced Roma tomatoes

Cover with foil and bake in the oven for 60+ minutes, depending on moisture level

Remove the foil, sprinkle with the cashews and/or nutritional yeast, and return to the oven for another 15 minutes.

Let the lasagna sit for 15 minutes before serving.

Makes 12 servings of 18-19 oz

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Last edited October 3, 2018 4:58 am by 51-89-98-198.dsl.wavetel.us (diff)