Sunday, February 17, 2013
On My Hearth: "Raise the Roof" Sweet Potato Lasagna
To celebrate Lindsey's upcoming birthday, the whole family met us up in Ormond for the weekend. I love cooking for my kids, and it's a wonderful opportunity to try out some new vegan recipes!
I've been wanting to make the Engine 2 Diet veggie lasagna for a while, so this was my chance! I have to be honest, I was a bit concerned about sweet potatoes and corn in an Italian dish, but was pleasantly surprised with the results. Lindsey noted that the sweet potato added a nice texture, but we both agreed that the corn was "weird" so next time I'll leave out that ingredient. Otherwise, the meal was a complete success!
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1 onion -- chopped
1 small head 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 Engine 2 approved pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach -- thawed and drained
2 sweet potatoes -- cooked and mashed
6 Roma tomatoes -- sliced thin
1 cup raw cashews -- ground (I left these out)
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.
To assemble the vegetable lasagna :
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 thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.
Let lasagna sit for 15 minutes before serving.
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Makes 12 Servings; Nutritional info courtesy of Mastercook (with my modifications): Per Serving (excluding unknown items): 353 Calories; 12g Fat (28.2% calories from fat); 15g Protein; 52g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 64mg Sodium; 7 Weight Watchers PointsPlus
NOTES : I use oven-ready lasagna instead of whole wheat. Prego Heart Smart pasta sauce. One bag of fresh Spinach. Next time I will eliminate the corn only because I like more traditional Italian vegegtables in my lasagna. I add a sprinkle of vegan mozzarella "cheese" to one half of the lasagna because some family members like it; I don't. I didn't think the cashews were necessary so I left them out as well.