SWEET POTATO-VEGGIE LASAGNA

SWEET POTATO-VEGGIE LASAGNA image

Categories Potato

Yield 10

Number Of Ingredients 18

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1 onion, chopped
1 small head garlic, all cloves pressed
8 oz mushrooms, sliced
1 head broccoli, chopped
2 red bell peppers, chopped
2 carrots, chopped
1 can corn, rinsed and drained
1 package firm tofu
1/2 t cayenne pepper
1 t oregano
1 t basil
1 t rosemary
2 jars pasta sauce
2 boxes whole grain lasagna
16 oz frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 c raw cashews, ground

Steps:

Preheat oven to 400. Water state the onion and garlic on high for 3 minutes. Ad the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove to a large bowl with a slotted spoon. reserve the mushroom liquid in the pan. Water sauté the broccoli and carrots for 5 minutes and add to the mushroom bow. Saute the peppers and corn until just beginning to soften. Add them to the mushroom bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the twel and mix in the mushrooms. Add spice to the mushrooms and combine. cover the bottom of a 9x13 pan with a layer of sauce. Add a layer of noodles. Cover with sauce. Spread the mushroom mixture over the sauce. Cover with noodles and then sauce. Add spinach. cover with mashed sweet potatoes. Add final layer of noodles and last topping of sauce. Cover with roma tomatoes. Cover with foil and bake 45 minutes. Remove foil, sprinkle with cashews and return to over for 15 minutes. Let sit 15 min before serving.