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
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
- Pre-heat oven to 400 degrees F
- Press the tofu in a tofu press and set aside to drain.
- Cook and mash sweet potatoes and set aside.
- 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.
- Sauté the broccoli and carrots for 5 minutes and then add to the bowl with the mushrooms.
- Sauté the peppers and corn and then add them to the vegetable bowl.
- Sauté the fresh spinach and set aside separately from the vegetable bowl.
- Break up the tofu in the vegetable bowl, add the spices and combine.
- Cover the bottom of a 9×13 casserole dish with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce.
- Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another layer of sauce.
- 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.
- Cover the lasagna with thinly sliced Roma tomatoes. Cover with foil. Bake immediately or refrigerate until ready.
- Bake in the oven for 45 minutes.
- Remove the foil and (sprinkle optional ground cashews) return to the oven for 15 minutes.
- Let sit for 15 minutes before serving.