Engine 2 Lasagna

Engine 2 Lasagna

This veggie lasagna has been a hit several times with my family.  It’s an easy dish to make ahead and keep in the refrigerator until you are ready to heat and serve. I use Kroger brand 100% whole wheat lasagna noodles, and Kroger brand Simple Truth Organic Marinara Sauce with Mushrooms.  (This sauce is one of the few that doesn’t contain any oil)  I begin by cleaning and cooking the sweet potatoes in the microwave while I sauté the rest of the vegetables.  I usually substitute fresh spinach sautéed in the liquid from the veggies in place of the frozen spinach used in the Engine 2 version. We are on the Esselystyn diet which means we skip the cashews on the top, and we avoid any oils.  This recipe completely fills a regular size 9 x 13 pan to the top, so it’s the perfect dish for feeding a crowd.  The last two times I’ve made it the pan has been almost over the top so I am currently looking into a deep dish lasagna pan. www.engine2diet.com/recipe/raise-the-roof-sweet-potato-lasagna


Engine 2 Lasagna

  • Servings: 6
  • Difficulty: moderate
  • Print

A hearty pasta dish very reminiscent of Grandma's lasagna.


  • 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 firm tofu
  • 1/2 tsp. cayenne pepper
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. rosemary
  • 2 jars pasta sauce
  • 2 boxes  100%whole grain lasagna noodles
  • 2 cups fresh spinach (engine 2 says 16 oz. frozen)
  • 2 sweet potatoes, cooked and mashed
  • 6 roma tomatoes, sliced thin
  • Optional: 1 cup raw cashews, ground


  1. Pre-heat oven to 400 degrees F
  2. Press the tofu in a tofu press and set aside to drain.
  3. Cook and mash sweet potatoes and set aside.
  4. Sauté the onion and garlic on medium heat for 3 minutes. Add the mushrooms and cook until the onions are limp. Put aside in a large bowl, leaving the juices in the pan.
  5. Sauté the broccoli and carrots for 5 minutes and then add to the bowl with the mushrooms.
  6. Sauté the peppers and corn and then add them to the vegetable bowl.
  7. Sauté the fresh spinach and set aside separately from the vegetable bowl.
  8. Break up the tofu in the vegetable bowl, add the spices and combine.
  9. Cover the bottom of a 9×13 casserole dish with a layer of sauce.  Add a layer of noodles. Cover the noodles with sauce.
  10. Spread the vegetable mixture over the sauced noodles.  Cover with a layer of noodles and another layer of sauce.
  11. Add the sautéed 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.
  12. Cover the lasagna with thinly sliced Roma tomatoes.  Cover with foil. Bake immediately or refrigerate until ready.
  13. Bake in the oven for 45 minutes.
  14. Remove the foil and (sprinkle optional ground cashews) return to the oven for 15 minutes.
  15. Let sit for 15 minutes before serving.


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