Vegan Lasagna

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 onion (chopped)

1 head garlic (small, all cloves chopped or pressed)

8 ounces mushrooms (sliced)

1 head broccoli (chopped)

2 carrots (peeled and chopped)

2 red bell peppers (seeded and chopped)

1 can corn (rinsed and drained)

1 package silken lite tofu

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 (24-ounce) jars pasta sauce

2 (13.25-ounce) boxes whole-grain lasagna noodles (uncooked)

16 ounces frozen spinach (thawed and drained)

2 sweet potatoes (cooked and mashed)

6 Roma tomatoes (sliced thin)

1 cup raw cashews (ground)

Directions

Gather the ingredients. Heat oven to 400 F.

Sauté the onion and garlic on medium heat for 3 minutes in a nonstick pan without any oil.

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 and leave the mushroom liquid in the pan.

Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.

Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.

Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.

Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly. Assemble the Lasagna

Cover the bottom of a 9 x 13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.

Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.

Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.

Cover the lasagna with thinly sliced Roma tomatoes. Bake and Serve

Cover with foil and bake in the heated oven for 45 minutes.

Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.

Remove from oven and let the lasagna sit for 15 minutes before serving.

Nutrition

• Calories: 348 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 3 mg
• Sodium: 728 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 10 g
• Total Sugars: 15 g
• Protein: 13 g