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