Raise-the-roof sweet potato vegetable lasagna
- Number of Servings: 12
Ingredients
1 onion chopped1 small head garlic, cloves chopped8 ounces mushrooms, sliced1 head broccoli, chopeed2 carrots, chopped2 red bell peppers, seeded and chopped1 pound silken tofu1/2 tsp cayenne pepper1 tsp dried oregano1 teaspoon dried basil1 teaspoon dried rosemary2 jars (about 25 unces each) prepared pasta sauce1 pound whole grain lasagna noodles (uncooked)1 pound frozen spinach, thawed and drained2 sweet potatoes, cooked and mashed6 roma tomatoes, thinly sliced1 cup raw cashews, ground
1. Set the oven at 400 degrees, Have on hand a 9x13 inch baking dish.
2. In a large skillet over high heat, cook the onion and garlic, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring often, for 5 minutes or until they release their liquid.
3. With a slotted spoon, transfer the vegetables to a large bowl, reserving the liquid in the pan.
4. In the same skillet, cook the broccoli and carrots, stirring often, for 5 minutes. Ad them to the mushroom mixture
5. Add the bell peppers to the pan and cook, stirring often, for 5 minutes or until they soften; transfer to the bowl of vegetables.
6. Drain the tofu by wrapping it in paper towels. Break it into pieces. Add the tofu to the vegetables with the cayenne, oregano, basil and rosemary. Mix well.
7. Cover the bottom of the baking dish with a layer of sauce. Add a layer of noodles. Cover the noodles generously with sauce. Spread all the vegetables on top. Add another layer of noodles, then another layer of sauce.
8. Distribute all the spinach evenly on top. Use all the sweet potatoes to make another layer. Add sauce, then noodles, and finally more sauce. Lay the tomatoes on top.
9. Cover with foil and bake for 45 minutes.
10. Remove the foil. Sprinkle with cashews and return to the oven. Continue to bake for 15 minutes. (total baking time 1 hour). Let rest 15 minutes before serving.
Adapted from "The Engine 2 Diet"
Number of Servings: 12
Recipe submitted by SparkPeople user CAROLRPT.
2. In a large skillet over high heat, cook the onion and garlic, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring often, for 5 minutes or until they release their liquid.
3. With a slotted spoon, transfer the vegetables to a large bowl, reserving the liquid in the pan.
4. In the same skillet, cook the broccoli and carrots, stirring often, for 5 minutes. Ad them to the mushroom mixture
5. Add the bell peppers to the pan and cook, stirring often, for 5 minutes or until they soften; transfer to the bowl of vegetables.
6. Drain the tofu by wrapping it in paper towels. Break it into pieces. Add the tofu to the vegetables with the cayenne, oregano, basil and rosemary. Mix well.
7. Cover the bottom of the baking dish with a layer of sauce. Add a layer of noodles. Cover the noodles generously with sauce. Spread all the vegetables on top. Add another layer of noodles, then another layer of sauce.
8. Distribute all the spinach evenly on top. Use all the sweet potatoes to make another layer. Add sauce, then noodles, and finally more sauce. Lay the tomatoes on top.
9. Cover with foil and bake for 45 minutes.
10. Remove the foil. Sprinkle with cashews and return to the oven. Continue to bake for 15 minutes. (total baking time 1 hour). Let rest 15 minutes before serving.
Adapted from "The Engine 2 Diet"
Number of Servings: 12
Recipe submitted by SparkPeople user CAROLRPT.
Nutritional Info Amount Per Serving
- Calories: 310.4
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 73.6 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 5.2 g
- Protein: 12.5 g
Member Reviews
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BUBBIE1212
Sounds like a crazy recipe, but it was delicious! I made my own quick sauce with a can of tomato sauce and a can of puree plus some spices. (lower in sodium than most jarred sauces). As others have said, it's a tight fit in the pan, but it worked out ok for me. Definitely making this again!! - 1/22/13
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JANICETHEMENICE
As everyone else commented, this recipe is too large for the specified pan. My family LOVED it! I froze the remaining 9 portions. I added a layer of mozzarella cheese and fresh rosemary. 2 layers of noodles and sauce only. I sliced the cooked sweet potatoes on the top layer, no tomatoes, and almonds - 6/18/13
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FARMGARDENER
I didn't think this sounded too great when I read the recipe but after seeing the reviews I thought I would try it anyway. It was better than I ever expected! The only changes I made was I used cauliflower instead of tofu (not a fan of tofu). I used a larger size pan. Turned out fantastic! - 10/30/12