SWEET POTATO VEGGIE LASAGNA

SWEET POTATO VEGGIE LASAGNA image

Yield 10 servings

Number Of Ingredients 18

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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

Steps:

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. 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. To assemble 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. 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