Sweet Potato Veggie Lasagna Recipe

Name: Sweet Potato Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 head of garlic - all cloves chopped or pressed; 8 oz mushrooms, sliced; 1 head broccoli, chopped; 2 carrots, chopped; 2 red bell peppers, seeded and chopped; 1 can corn, rinsed and drained; 1 pkg silken lite tofu; 1/2 tsp cayenne pepper; 1 tsp oregano; 1 tsp basil; 1 tsp rosemary; 2 jars pasta sauce (low/non fat - check labels); box of whole grain lasagna noodles - no bake variety; 16 oz frozen spinach, thawed and drained (squeeze the spinach to really drain).; 2 sweet potatoes, cooked and mashed; 6 roma tomatoes, sliced thin; 1 cup raw cashews, ground

Servings: persons

1 onion, chopped
1 head of garlic - all cloves chopped or pressed
8 oz mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 pkg silken lite tofu
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
2 jars pasta sauce (low/non fat - check labels)
box of whole grain lasagna noodles - no bake variety
16 oz frozen spinach, thawed and drained (squeeze the spinach to really drain).
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

1
preheat oven to 400. Saute onion for 2 min (in a tbsp of water or with a spray of oil) on high heat. Add garlic. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
2
remove them to a large bowl with a slotted spoon. Reserve mushroom liquid in the pan (if any). Saute the broccoli and carrots for 5 min and add to bowl with mushrooms. Saute the peppers and corn until just beginning to soften. Add them to the veggie bowl. Drain the tofu by wrapping in paper towels. Break tofu up directly in towel and mix into veggie bowl. Add spices to veggie bowl and combine.
3
To assemble
4
Cover the bottom of a 9x13 deep dish casserole with a layer of sauce. Add a layer of noodles. Cover noodles with sauce. Spread the veggie mixture over the sauced noodles (all of it). Cover with a layer of noodles and another coating 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 the thinly slice roma tomatoes.
5
Cover with foil and bake in the oven for 45 min. Remove the foil, sprinkle with the ground cashews and return to the oven for 15 minutes. Let sit for 15 min before serving

793

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 onion, chopped, 1 head of garlic - all cloves chopped or pressed, 8 oz mushrooms, sliced, 1 head broccoli, chopped, and more.

Yes, Sweet Potato Veggie Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Veggie Lasagna

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