Sweet Potato Vegetable Lasagna

Sweet Potato Vegetable Lasagna
Prep time
Cook time
Total time
Recipe from The Engine 2 Diet by fire fighter and former professional athlete Rip Esselstyn, a health-based vegan diet and cookbook.
  • 1 onion, chopped
  • 1 small head of garlic, cloves chopped
  • 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 firm tofu
  • ½ teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 2 jars (about 25 ounces each) prepared pasta sauce (use a vegetarian sauce with little or no added oil)
  • 1 pound whole-grain lasagna noodles, uncooked [use gluten-free noodles for gf]
  • 1 pound frozen spinach, thawed and drained
  • 2 sweet potatoes, cooked and mashed
  • 6 Roma tomatoes, thinly sliced
  • 1 cup raw cashews, ground
  1. Preheat oven to 400 degrees.
  2. Saute the onion and garlic on high heat for 3 minutes in a nonstick pan.
  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. In the same skillet, saute the broccoli and carrots, for 5 minutes, stirring often. Add them to the mushroom mixture.
  6. Saute the peppers and corn until they just begin to soften; transfer to the bowl of vegetables.
  7. Drain the tofu by wrapping it in paper towels. Break it into pieces. Add the tofu to the vegetables with the cayenne and herbs. Mix well.
  8. To assemble: Cover the bottom of a 9 x 13 baking dish with a layer of sauce. Add a layer of noodles. Cover the noodles generously with 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. Remove the foil, sprinkle with ground cashews and return to the oven for 15 minutes. Let rest 15 minutes before serving.
Nutrition Information
Serving size: 10 servings

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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