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.
whole grain lasagna noodles onion garlic mushrooms broccoli dried basil oregano cayenne pepper sweet potatoes pasta sauce
Vegan Ricotta Layer Extra Firm Organic Tofu Frozen Spinach Yeast Garlic Powder Dried Basil Sea Salt
Crumble the tofu into a large bowl until it resembles the texture of ricotta cheese. Add the spinach, nutritional yeast, garlic powder, basil, and salt. Stir to combine and set aside.
Preheat oven to 400. Boil the noodles. Sauté onion and garlic. Add the mushrooms and broccoli and cook until limp. Add the herbs and spices. Steam the sweet potatoes until soft. Mash in the same pan as you steam them and reserve.
Cover the bottom with a layer of pasta sauce. Add a layer of noodles. Cover the noodles with sauce again. Spread some vegetable mixture over the sauced noodles and cover with a layer of tofu ricotta. REPEAT & ADD VEGGIES. Top with the final layer of noodles, more sauce, and the thinly sliced tomatoes. Cover with foil and bake in the oven for 45 mins.
"This lasagna is killer good! Thank you for this recipe. It is now in my “Favorites” list from now on."
TRY THIS HEALTHY RECIPE