This recipe was amazing and unbelievably low in fat! So many veggies and such a great idea for the sweet potato layer! And literally the only fat in the dish was from the tofu and daiya cheese, amazing! Also no need to buy no-boil noodles as these came out great and were completely cooked through.
The author loves it so much that he served it at his own wedding!
vegan cheesy goodness!
assembled before adding the cheese layer
Raise-the-Roof Sweet Potato Vegetable Lasagna
Recipe altered from 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
- 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
- 2 sweet potatoes, cooked and mashed
- 1/2 cup daiya cheese – I used both cheddar and mozzarella
- 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.
- 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 daiya cheese.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
uncooked
Marisa's Healthy Kitchen 
Jun 02, 2010 @ 19:34:01
This looks delicious! think it would still work if i halved the recipe?
Jun 02, 2010 @ 23:11:23
It totally was! You can halve the recipe, just use a smaller dish 🙂 Also it freezes great if you just want to make the whole thing….but totally use all the fresh summer veggies we have and enjoy!
Jun 03, 2010 @ 20:03:10
im sooooo making it this weekend : ) maybe i can even get my husband to try it
Jun 03, 2010 @ 22:30:57
awesome!! I find that the best way to spread the love and the message is to cook fabulous and deelish vegan food! When it is good they don’t care about anything else 🙂 Let me know how it goes! good luck 🙂
Then take him to Lula’s for cakebatter ice cream, he won’t believe it is vegan at all!!
Jun 03, 2010 @ 23:08:14
hahah thanks, i actually took him to Lula’s tuesday he got lemon ice cream and thought it was really really good!! i got cookie dough 😀 he may not like vegetables but he knows good ice cream when he has it hah
Jun 03, 2010 @ 23:30:43
soooooo awesome!!!!!! YUM!! at least he likes dessert 🙂
Make him green smoothies… I love them, great for kids too 🙂 Taste like fruit but all that good green goodness in them!
Jul 05, 2010 @ 10:07:31
This looks awesome! I’m going to have to try this one, Keep up the good work.