Lasagna was one of my favorite dishes when I was growing up. It is so wholesome, and I loved the leftovers for lunch or dinner the next day and the day after that. It was not uncommon for me to request it as my birthday dinner.
The lasagna I made today sort of resembles the lasagna that I loved as a kid…only this recipe calls for two secret ingredients and is vegetarian. Even though Tyler likes meat and cheese, he is looking forward to dinner tonight. He is always up for trying something new and different!
Cashews and sweet potatoes!
I learned about this lasagna recipe after watching Forks Over Knives and The Engine 2 Diet. By the way, I highly recommend watching this film! It has a lot of great ideas such as using ground cashews in place of parmesan cheese. I found the recipe online, and people are raving about it! It took me about 45 minutes to prep the lasagna, but it is well worth it!
Here is the lasagna after I added the smashed sweet potatoes, spinach, and sauce.
The lasagna is ready to go into the oven!
After I put the lasagna in the oven and cleaned the dishes, I prepared the cashews to be sprinkled on top.
My first batch turned out well, and my second batch turned out almost like cashew butter…oops. Every mistake is just a lesson to be learned, right?!
Now, what you have all been waiting for…the recipe!
Engine 2 Raise the Roof Vegetarian Lasagna
(adopted from The Engine 2 Diet)
- 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—> I used Cannellini beans.
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained—> I used fresh spinach.
- 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.
Makes 10 – 12 servings of sweet potato lasagna.
I teach hot yoga on Monday nights which means that I do not get home until 8:00. There is nothing better than having dinner ready to go when you get home late. All I have to do is steam some green beans, and reheat the lasagna.
I was going to wait until tomorrow to post about dinner, but I could not wait to share this recipe with you! Are you all as excited as I am to watch The Voice tonight? It is so good!
do you prefer meat or veggie lasagna?
have you used nuts in place of dairy?