Vegan Sweet Potato Lasagna
 
Prep time
Cook time
Total time
 
This "plant strong" lasagna is loaded with vegetables, nutrition, and flavor! See the post above for options.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 10 servings
Ingredients
  • 1 onion, chopped
  • 1 small head garlic, peeled and cloves chopped
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, peeled and chopped
  • 2 red bell peppers, seeded and chopped
  • 1 can corn, drained and rinsed
  • 1 package firm tofu
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • ½ teaspoon cayenne
  • 2 (25-ounce) jars pasta sauce
  • 1 (16-ounce) box dry whole-grain lasagna noodles, uncooked (can use gluten-free, if needed)
  • 1 pound frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 6 Roma tomatoes, thinly sliced
  • 1 cup raw cashews, ground (do NOT soak)
Instructions
  1. Preheat your oven to 400°F.
  2. In a nonstick pan over medium-high heat, sauté the onion and garlic for 3 minutes.
  3. Add the mushrooms and cook until they release their liquid and the onions are limp.
  4. With a slotted spoon, transfer the vegetables to a large bowl, reserving the liquid in the pan.
  5. Add the broccoli and carrots to the pan, and sauté for 5 minutes. Transfer these veggies to the mushroom mixture.
  6. Add the peppers and corn to the pan, and saute for 3 minutes, or until the peppers just begin to soften. Transfer these veggies to the mushroom mixture.
  7. Drain and lightly press the tofu to remove excess water. Crumble the tofu into the bowl of vegetables. Add the oregano, basil, rosemary, and cayenne, an stir well to combine.
  8. Cover the bottom of a 9x13-inch baking dish with a layer of sauce. Add a layer of noodles. Cover the noodles generously with the sauce. This way the noodles cook in the oven, saving time and energy. Spread all the vegetables over the sauced noodles. Add another layer of noodles, then another layer of sauce.
  9. 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.
  10. Cover with foil and bake for 45 minutes.
  11. Remove the foil, sprinkle with ground cashews and return to the oven for 15 minutes.
  12. Let the lasagna rest for 15 minutes before cutting and serving.
Nutrition Information
Serving size: 1 slice Calories: 501 Fat: 13.7g Saturated fat: 2.6g Carbohydrates: 83.8g Sugar: 19.3g Sodium: 662mg Fiber: 15.5g Protein: 19.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-sweet-potato-lasagna