Recipes

Raise the Roof Sweet Potato Lasagna

  • Prep Time 25 minutes
  • Cook Time 60 minutes
  • Serves 12

Ingredients:

  • 1 onion, chopped
  • 1 small head of garlic, all cloves chopped or pressed
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn, rinsed and drained
  • 1 package Silken Lite tofu
  • ½ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars Engine 2 approved pasta sauce
  • 2 boxes whole grain lasagna noodles
  • 16 ounces frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 6 roma tomatoes, sliced thin
  • 1 cup raw cashews, ground

Preparation:

Pre-heat 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.
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.
Drain the silken 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.
To assemble the vegetable lasagna :
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.
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 lasagna sit for 15 minutes before serving.

 

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  • Rebecca

    I have made this with the tofu, without and adding more chop veggies, and with Beyond Meat crumbles.. loved it each time!

  • Winnie

    Personally I found this to have too many veggies that didnt feel in keeping with the Italian theme of lazagna. Still I made it true to recipe just to give it a chance. After having made it my family thought it was all over the board with veggies so I made some modifications that worked really well.First I omitted the broccoli and corn and increased the red pepper ,onions and mushrooms. Next in place of the mixture of tofu I used a sun dried tomato basil tofu dip from my Get Healthy Go Vegan cookbook to spread onto the noodles for the creamy layer. I simply layered all the fresh unsauted veggies in raw. A smigie of veggie crumbles was tossed in and voila. And I mixed an organic pizza sauce in with the organic spaghetti sauce just to give it richness. This took it over the top. Hope that doesnt blow the integrity of the recipe but I dont think my mods compromised the health benefits or fiber content .

    • Dasha

      Yeah, the corn in this is pretty ridiculous… But I feel like MOST Engine 2 recipes have to be modified for vegan foodies.

  • melissa siewert

    Holy moly that is GOOD!!! I halved the recipe, used extra firm tofu and red potatoes instead of silken and sweet only because I had them on hand…DELICIOUS!!!

  • Myriah

    I made this for a work pot luck and it was a big hit. So tasty and worth all the prep work. And I love how healthy I feel eating it!

  • Phyllis

    There is a lot of prep work, but the lasagna recipe makes so much you have lots of leftovers. I usually freeze half of it for later, too. I eat WFPB, but my husband is just starting and still eats some things I don’t. When I made this lasagna the first time, he couldn’t stop raving about it. It made it all worth the effort! He even told me it was the best lasagna he’d ever eaten. Imagine that! Thanks Rip and crew for such a good recipe — it’s a definite keeper.

  • Morgan

    Can you make this recipe without the tofu?!

    • http://vitalveg.biz Kerri of Vital Veg

      I’d use half a head of steamed cauliflower instead.

    • Rebecca

      I have a skipped tofu a couple times.. depends if I have it in the fridge :) I have also sprinkled in some Beyond Meat ground beef.. and also changed the veggies up a little based on what I had as well. I would not skip on the spinach/baby kale or sweet potatoes because that adds a flavor that is important for this dish I feel.

  • Christian

    Any further nutritional information on this recipe? Calories, protein etc?

  • Johnny

    This is my favorite recipe of all things. I could honestly eat this every week and I often do. Not to mention the leftovers.

  • James

    I made this the other day and really enjoyed it. However, some questions and problems came up. First of all, a standard 9x13x2 Pyrex casserole dish wasn’t big enough to hold all the noodles and sauce called for. I managed only two layers of noodles, which was only 3/4 of one 13.5 oz box, not two. And I used 1.5 24 oz. jars of sauce, not two. But maybe the recipe assumes smaller sizes of noodles and sauce jars. It really should specify the amounts here. Either that or require a deeper dish. It would also be helpful to specify the size of the tofu and corn packages called for. I had 1 pound and 10 oz, respectively, which seemed fine. I assumed the herbs called for are fresh, not dried? This too should be specified. Thanks!

  • http://brenaraw.blogspot.com/ Brena

    does this freeze well?

    • disqus_jd6famZ0IA

      Probably, since most foods freeze well. Even peeled avocados and sliced bananas freeze well!

      • Tammy

        Since it makes so much I always freeze the leftovers. It tastes just as good after it’s been frozen!

  • Kiki Dee

    This was our first foray into WFPB and this recipe did not disappoint…HOWEVER, there is no way this recipe will take 25 minutes of prep time. Perhaps if you have a firehouse full of guys working together, but not for one or two folks at home. It took us a full hour to prepare the lasagna – thank goodness I started slightly earlier than I had planned on. As another reviewer wrote, we also did not use the second box of noodles, although we did use the 2 jars of sauce. Next time around I think we’ll skip the carrots and perhaps add zucchini instead. We also added some nutritional yeast to the topping along with the cashews. We’ll make this again…

  • http://www.meetup.com/Healthy-Eating-in-the-OC-at-Whole-Foods-Market/ Cin Madrid

    This recipe is great! I made for cooking class and for my team members and they absolutely loved it!

  • Michelle

    I’ve made this a few times and absolutely love it! I’ve only made it a few times because it is a little labor intensive, but it turns out amazing. I would eat this every day!

  • Dawn

    Made this tonight and thought it was delicious. I halved the recipe and didn’t use the spinach because I didn’t have it. It will make great leftovers and I will definitely want to make it again.

  • Heather

    You don’t have to cook the noodles first? the box I had says you do, do I just put them in uncooked?

    • Jeff Lehnertz

      Yep, it works perfectly. I’ve made this twice already. DAMN GOOD!

  • Jeff Lehnertz

    I used some firmer tofu to give the consistence of ground beef. Worked great! And tasted even better!

  • MarthaLA

    I checked the E2 approved foods link at the upper right of this recipe page and found NO E2 approved pasta sauce listed. ?

  • Kellie

    Love this! Next time I am adding chickpeas to the veggie mix, using fresh spinach instead of frozen (had a funny taste) and replacing the tomato slices with zucchini and summer squash. And yes, nutritional yeast added to the topping. New favorite at my house! =)

  • furlotte2001

    Made this today and loved it I used fresh spinach as well…turned out great. Bought the cook book online today can’t wait to get it.

  • http://www.bigbandottawa.com Rob Vogelsang

    Family loved it. Made it last night for dinner and had some for breakfast this morning. Yummmm

  • Sandee

    It is fantastic. Most people I shared this with said I can’t believe it doesn’t have cheese. This is delicious. – Sandee

  • Janet

    Loved this so much that I ordered the cookbook and cant wait to cook my way through it. :) You wont be dissapointed – this is going into my rotation of favorites.

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