Lasagna From Engine 2-1/8th of a pan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 onion, chopped1 garlic clove, chopped8 ounces mushrooms, sliced1 head broccoli, chopped2 carrots, chopped2 red bell peppers, seeded and chopped1 (15 ounce) can corn, rinsed and drained1 (12 ounce) package tofu1/2 teaspoon cayenne pepper1 teaspoon oregano1 teaspoon basil1 teaspoon rosemary2 (25 ounce) jars vegan pasta sauce2 (14 ounce) boxes whole grain lasagna noodles16 ounces frozen spinach, thawed and drained2 sweet potatoes, cooked and mashed6 roma tomatoes, sliced thin1 cup raw cashews, groundRead more at: https://low-cholesterol.food.com/recipe/engine-2-raise-the-roof-sweet-potato-vegetarian-lasagna-362133?oc=linkback
Pre-heat oven to 400 degrees.
2
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. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
3
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
4
To Assemble:.
5
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
6
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Read more at: https://low-cholesterol.food.com/recipe/engine-2-raise-the-roof-sweet-potato-vegetarian-lasagna-362133?oc=linkback
Serving Size: 12
2
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. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
3
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
4
To Assemble:.
5
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
6
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Read more at: https://low-cholesterol.food.com/recipe/engine-2-raise-the-roof-sweet-potato-vegetarian-lasagna-362133?oc=linkback
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 377.3
- Total Fat: 12.5 g
- Cholesterol: 5.6 mg
- Sodium: 846.5 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 7.7 g
- Protein: 11.8 g