This sweet potato veggie lasagna is worth the effort. I prepared it for Father's Day for our meat eating friends and everybody loved it. I doubled the recipe to make one for the freezer. It's filling and you don't miss the cheese. This recipe uses jarred pasta sauce, but if you prefer, here's my recipe for homemade marinara that would work.
This recipe calls for steaming broccoli and you don’t want to over steam because you’ll lose the nutrients. I have included an informative video about how to properly steam broccoli to keep the flavor and vitamins. This video shows you how to cook broccoli 5 ways, so don’t worry about fancy steamers if you don’t have one but watch out for oils when roasting or sautéing.
If you can use fresh herbs, then do it but dry herbs will work fine just make sure they’re fresh and not too dated. This article tells you how you should rotate or change herbs from your pantry.
Remember I made an extra lasagna to freeze, you can too. Keep it for one of those busy nights when you’re working late or running around with the kids. You can also keep it and take it to a friend or family member in need or when they get sick. This dish freezes well. I have posted a few tips on how to freeze…. here. Thanks to engine2diet.com for the inspiration!
I'd love to hear your feedback in the comments below for this Sweet Potato Veggie Lasagna! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings | 1 1/2 cup servings |
- 1 large onion chopped
- 9 cloves garlic chopped
- 8 oz mushrooms sliced
- 1 head broccoli chopped
- 2 sweet potatoes peeled and cut into large chunks
- 1 package tofu
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 1 16 oz. box frozen spinach thawed and drained
- 6 roma tomatoes sliced thin
- 1 cup raw cashews ground
- salt and pepper to taste
Ingredients
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- Preheat oven to 400 degrees. Saute onion and garlic on high heat for 3 minutes in a nonstick pan without oil or water. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl.
- Steam the broccoli in a steamer on the stovetop until soft crisp and put into the mushroom mixture.
- Steam the sweet potatoes in the same pan as the broccoli until soft. Remove to a separate bowl and mash.
- Drain the tofu. Break it up with your hands into the mushroom bowl. Add the spices to the bowl and combine all.
- Boil the noodles until soft. Or, if using noodles that will cook in the oven, move to step 2.
- Cover the bottom of a 9 x 10" casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce.
- Spread 1/2 of the vegetable mixture over the sauced noodles and cover with a layer of spinach and another of sauce. Add another layer of noodles.
- Top with sauce, the other half of the vegetable mixture, a layer of mashed sweet potato and top with sauce.
- Top with the final layer of noodles, sauce, and cover with thinly sliced tomatoes.
- Cover with foil and bake in the over for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the over for 15 minutes. Let sit for 15 minutes before serving.
This looks great but I didn’t see the recipe part for the sauce ????
Hi, it’s the “2 jars pasta sauce,” sometimes called spaghetti sauce. I like tomato basil flavor and usually buy organic. I do have a homemade recipe for marinara, if you prefer. I just made this again the other day and it was delicious.