Sweet Potato Lasagna

This is the first E2 recipe I tried and I fell in love! We didn’t have any vegan noodles, so we just used eggplant cutlets & it was soo good! No noodles necessary for this yummy lasagna.

RIP’S SWEET POTATO LASAGNA

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
  • 1⁄2 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce
  • 1 eggplant cut into strips and dehydrated or softened (or 2 boxes of 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

Directions:
Preheat oven to 400˚F. 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 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:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of eggplant. Cover the eggplant with sauce. This way the eggplant cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced eggplant. Cover with a layer of eggplant and another dressing of sauce. Add the spinach to the second layer of sauced eggplant. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of eggplant, 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 sit for 15 minutes before serving.

you can tell we liked it hehe (it’s a little messy to get out as you can see from the now dirty stove around it D:<)

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Filed under dinner, lunch, vegan

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