Homemade Sweet Potato Lasagna - recipe from Engine 2

Engine 2 Sweet Potato Lasagna with cheese

This sweet potato lasagna recipe is from Rip Esselstyn. Originally this recipe was all vegan, but since I am not vegan, I added Parmesan cheese on top instead of the cashews. I also used half the recipe instead of the whole thing, and it turned out pretty well. I did leave out the bell peppers and the pan still bubbled over.  I watched The Engine 2 Kitchen Rescue and wanted to try this recipe since it looked pretty darn good.

Piece of lasagna with potatoes on the side

Like I said, the outcome was pretty good. Even The Meat-eater liked it. The pdf version of this recipe can be found here, but I will also re-post it below. There seems to be slight variations in the recipes, which is good if you don't have the exact ingredients. For those wanting to venture into something tasty and healthy, you should try half of the recipe. It really does make a lot...unless you have a large party/family. Oh, I did add a bit of seasoning salt to the veggies when sauteing to give them some flavor. Not sure what it tastes like without that. Probably still good since you get flavor from the tomato sauce. Enjoy!

http://engine2diet.com/wp/wp-content/uploads/Sweet-Potato-Lasagna1.pdf

Rips' Sweet Potato 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 Silken Lite tofu 

½  teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 jars 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

Preheat oven to 400º. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick 

pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. 

Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and 

corn until just beginning to soften. Add them to the vegetable bowl. Drain the 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:

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 sit for 15 minutes before serving.

Online version:

http://low-cholesterol.food.com/recipe/engine-2-raise-the-roof-sweet-potato-vegetarian-lasagna-362133