Raise the Roof Sweet Potato Lasagna

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


  • 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


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.


  • Rebecca
    Posted at 08:36h, 20 September

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

  • Winnie
    Posted at 19:51h, 03 October

    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
      Posted at 10:16h, 10 February

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

      • Wanderer_Here
        Posted at 09:04h, 29 July

        As long as the goal is to get in the kitchen eating the best food, I think we’re all winners here – modified or not. 🙂

  • melissa siewert
    Posted at 11:32h, 16 October

    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
    Posted at 20:12h, 24 October

    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
    Posted at 19:40h, 24 November

    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
    Posted at 18:39h, 26 November

    Can you make this recipe without the tofu?!

    • Kerri of Vital Veg
      Posted at 14:49h, 28 November

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

    • Rebecca
      Posted at 17:47h, 23 December

      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.

    • Kelly
      Posted at 13:56h, 17 March

      Cooked lentils make a great substitution for tofu – they have a “meaty” flavor and texture when used in this type of dish – I would use 1 cup in place of the tofu.

    • Jen
      Posted at 10:53h, 27 March

      Yes, you can make this recipe without the tofu, among any of the other ingredients. As long as it has satiating plant-based whole foods (WFPB) ingredients and has a tasty sauce so it won’t dry out in the oven.

    • Wanderer_Here
      Posted at 09:02h, 29 July

      If it’s not an allergy issue, I hope you give the tofu a try. Tofu is such a versatile food! When you mash it or blend it with salt, oregano, and spinach, as we do for our lasagna, it gives the wonderfully creamy texture of ricotta- without all of the adverse side effects. In fact, I made vegan lasagna with tofu three times for my husband before telling him it was made with tofu and not cheese – he was stunned! It has been a staple in our family ever since.

  • Christian
    Posted at 21:57h, 01 December

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

  • Johnny
    Posted at 14:16h, 09 December

    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
    Posted at 12:37h, 19 December

    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!

  • Brena
    Posted at 19:48h, 26 December

    does this freeze well?

    • disqus_jd6famZ0IA
      Posted at 02:22h, 28 January

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

      • Tammy
        Posted at 11:16h, 28 January

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

        • Susan
          Posted at 16:23h, 10 March

          So glad you shared this, thanks!! 🙂

  • Kiki Dee
    Posted at 15:06h, 02 January

    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…

  • Cin Madrid
    Posted at 20:22h, 06 January

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

  • Michelle
    Posted at 22:41h, 12 January

    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
    Posted at 18:39h, 14 January

    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
    Posted at 19:56h, 25 January

    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
      Posted at 12:12h, 30 January

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

  • Jeff Lehnertz
    Posted at 17:00h, 30 January

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

  • MarthaLA
    Posted at 11:56h, 31 January

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

    • Jen
      Posted at 10:37h, 27 March

      Whole Foods sells an E2 brand pasta sauce! It’s great and has no added sugar.

  • Kellie
    Posted at 13:13h, 03 February

    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
    Posted at 14:26h, 08 February

    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.

  • Rob Vogelsang
    Posted at 09:18h, 10 February

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

  • Sandee
    Posted at 14:43h, 20 February

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

  • Janet
    Posted at 12:16h, 02 March

    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.

  • disqus_G1I0rhzoK2
    Posted at 13:57h, 08 March

    My husband and I cooked recipe last night. It was a lot of work preparing meal (used a larger pan).
    Lasagna was AWESOMELY DELICIOUS! Wonderful flavor, sweet potato added a treat, non dairy, meat recipe. Best lasagna I had in my life!
    Thanks for sharing RIP!

  • Newbie1110
    Posted at 22:20h, 08 March

    Made this today for dinner. It did take quite awhile to do the prep work but when my husband and both kids ate it up, it was well
    worth it knowing it was delicious and nutritious. Thanks for the recipe! Would make it again. By the way, this can feed my family of four probably three meals worth!

  • blair
    Posted at 14:02h, 16 March

    where do you get Engine 2 approved pasta sauce

    • Jen
      Posted at 10:35h, 27 March

      Whole Foods, probably Amazon, maybe other places. It’s tasty sauce, and unlike many other sauces, it doesn’t have added sugar!

  • R Menninghaus
    Posted at 08:32h, 23 March

    A half size version is in the oven. My husband really made faces about my cooking something with such a variety of vegetables. I said, “Look you can tell firemen created this it has fresh, jarred, canned and frozen ingredients all in one dish.” After reading comments I went with 1/2 the recipe which barely fits in my largest lasagne pan. Suggestions from someone using an iron skillet are as follows, I used spray olive oil with the onions. My mushrooms (cremini)left no juices so I added a couple of teaspoons of water with the carrots and broc., I always lay wet stuff on a clean dish towel for extra drainage, so I did that with the tomatoes tofu and spinach. I used home made sauce which I make frequently and contains only the finest tomatoes onion garlic and a touch of orange squeezed to sweeten and spices… however it looks like I used 4 cups of sauce… I also pre cooked the noodles for 6 minutes… it was hard to tell you do not say uncooked in the recipe.

    • R Menninghaus
      Posted at 10:34h, 25 March

      Okay we ate the lasagne For two people I would 1/4 the recipe. I halved it and we had a sea of lasagne left. My husband liked it more than he thought he would. We both felt the canned corn was an off flavor and texture. We thought more spinach, no corn and one less layer of actual wheat noodles. There were too many noodles for me.

    • R Menninghaus
      Posted at 10:36h, 25 March

      I would rate it a 4 star if I could figure out how…

  • J Beazley
    Posted at 20:51h, 23 March

    My wife and I made the Engine 2 “Sweet Potato Lasagna” tonight — and, man oh man was it ever a “Wow!!” It did take some time to prepare the dish, but it was fabulous and well worth it. We used readers’ posting ideas below of substituting zucchini-for-carrots and using extra firm tofu to create a “meatier” texture, which were both great suggestions. One of our own tweaks was using red wine to sauté the garlic, onions and Portabella Mushroom combination in the first step (because a previous Williams-Sonoma Healthy cooking recipe book used red wine in a homemade Marinara sauce which was superb) and then using vegetable broth to sauté the broccoli-zucchini and peppers-corn combinations in subsequent steps. Net net . . . we will make this dish again, but will likely invest in buying an extra deep casserole dish because we could not get all of the ingredients into the dish.
    I will also say that . . . one thing that surprised us was the “3 1/2 star” average rating for the dish overall showing on this web page given our own personal ratings for this lasagna were “5 Stars.” I suppose others might rate it lower because could possibly be still on the 30-day “Engine 2 Challenge” and do not have their “vegan taste buds” developed as yet. Nevertheless, we were so impressed with this recipe that we bought the Engine 2 recipe book and plan to use this “Raise the Roof Sweet Potato Lasagna” as part of our “corner stone” dishes for our vegetarian diet.

  • Elli May Not
    Posted at 20:21h, 25 March

    A lot of work….. Ketchup on whole grain noodles and cooked vegies would have tasted about the same. I’m disappointed.

    • Jen
      Posted at 10:40h, 27 March

      Good that it was better the next day! Many savory recipes with tomato seem to taste better the next day, once they’ve had time to saturate the ingredients!

  • Juthomps
    Posted at 17:25h, 06 April

    Disappointed. I had great hopes. I like each food ingredient on their own. Maybe it was the ?rosemary. It was filling for a serving which is good. I will eat the rest b/c I know it is good for me – but will not be making it again.

  • June Talitha Robertson
    Posted at 15:28h, 08 April

    My family loved it (4 kids ages 5 to 14, husband, and unhappy mother-in-law :/ ) Even my husband didn’t miss the meat in this….(slowly swaying him to the vegan side lol) However, I saw someones post about being better the next day. I am glad I made a large one and had leftovers because my family couldn’t get enough of the second day meal. Defiantly recommend……..I have a house full of picky eaters…..second day is even better

  • Fireweed431
    Posted at 10:58h, 15 April

    My husband and I really enjoyed this recipe. I precooked my noodles for 5-6 minutes before putting them in the layers. I only used 1 jar of good quality pasta sauce, substituted zucchini for the carrots and used a bit of vegetable broth when cooking the broccoli and zucchini. Other than that followed the recipe. It is very delicious and even better then next day as other comments have mentioned. I love the sweet potatoes and mushrooms in here for the texture.

  • Debbie
    Posted at 09:58h, 13 June

    My family really loved this recipe. I used fresh corn instead of canned. Had to use Amy’s organic low sodium sauce since we don’t have access to the engine2 products. I left out the carrots because we didn’t have any & rosemary because we don’t like it. It made enough to feed atleast 10 people. I will cut it in half next time. This will be in our rotation from now on.

  • Molly
    Posted at 08:57h, 15 August

    Has anyone ever made this without mushrooms? Should I sub something or just leave them out?

    • Julia
      Posted at 21:39h, 18 August

      You could perhaps use eggplant. If you choose to just leave them out you may need a bit of veggie broth to cook the other veggies in

    • Lulu Roberts
      Posted at 13:15h, 28 August

      I just made it last night without mushrooms, and it was amazing! I just kept adding water to “saute” the veggies.

  • Mark
    Posted at 12:31h, 16 September

    Awesome recipe. I made this for the first time and it came out perfect. For three days we ate this for dinner!

  • Bunnie
    Posted at 19:46h, 23 September

    Forget about using a regular pyrex lasagna pan. Buy one of the extra large aluminum pans that come in a 2 pack, then freeze half of it for another time.

  • Donny Biscuits
    Posted at 20:52h, 03 October

    Bunnies is right. I used one of the 9×13 disposable lasagna trays which are much deeper than my glass Pyrex. After making a whole lasagna I had 3 Roma tomatoes left over, 1.5 bags of spinach (only get 1 bag) a whole big bowl of veggie filling and over a box of noodles. I had another lasagna tray and realized all I needed was 2 more jars of sauce and 2 more sweet potatoes for a 2nd lasagna. I read all the comments below so I made it last night and ate it with a bunch of friends for dinner tonight after throwing the 2nd one in the oven. It was as delicious as I remembered years ago when I first made it. I also used zucchini instead of carrots, I added a little red wine vinegar (although that wasn’t needed) but I did take that guys advice and cook the zucchini and mushrooms in red wine (which I added to the unnecessary red wine vinegar). One tray feeds 7 comfortably with large slices.
    When you think about it, it’s really quite economical, delicious, goes really far, leaves you really full (the good full), and is quite healthy. I also used organic sauce that just didn’t have any sugar so that was cool. I’m writing this on my phone just as things come to me, sorry. Last thing I would say is this would be hell without a ninja to slice everything. I cut everything by hand years ago with a buddy and it took FOREVER. It took me 3 hours with the aid of my ninja. I don’t know WHERE it gets that 25 min prep time from. That’s ridiculous. Oh, another thing, last time I used the cashews and it tasted like cheese. Crazy. This time I couldn’t find unsalted cashews at the 1 grocery store I went to, so me not being vegan or vegetarian, I just added Parmesan cheese and called it a day.

    • Chip Njaa
      Posted at 11:05h, 28 October

      I experienced a lot of the same things you did when I made it and ended up with two trays of lasagna, which isn’t a terrible thing to have happen… but as you pointed out, you do have to have extra sauce available to make the extra pan in order to make use of the listed ingredient quantities.
      I don’t think the cashews are meant to taste like cheese, but to give you the texture of a browned and slightly chewy/crispy crust similar to what one would experience with dairy cheese. I liked it a lot!

  • Fiona Epstein
    Posted at 21:11h, 29 October

    anyone frozen this recipe?

    • Kristy
      Posted at 18:26h, 08 November

      I did a small pan of it and I don’t remember it being watery or anything. I did make some tweaks to this though. I used fresh broccoli, not frozen. The only veggie I cooked was the onion. I used a little more sauce and a lot more sweet potato 🙂 LOVE LOVE LOVE this recipe. I could eat it everyday. Oh and only a dash of cayenne pepper – but I’m a wuss when it comes to spice.

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