One of the first recipes I learned when I went plant-based was Engine 2's Sweet Potato Lasagna. I took this lasagna to a housewarming party for some co-workers of mine and it was a big hit. The 9x13 pan was pretty much finished off and several requests for the recipe were made.
This is a nice dish to prepare on Sunday afternoon and can provide 12 servings. If you don't mind eating leftovers, this is the perfect option for cooking in "bulk". After two days, if there's still plenty left, store meal-sized portions in a small container and toss in the freezer. If you're running late for work and don't have time to make lunch, you can easily snag one!
Sweet Potato & Veggie Lasagna
yields 12 servings
1 onion, choppped
2 cloves garlic, minced
10 mushrooms, diced
1 cup frozen spinach, thawed
1 zuchinni, diced
1 squash, diced
1 green bell pepper, diced
2 cups corn
1/2 block tofu, drained, squeezed and crumbled
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 sweet potatoes, cooked and mashed
4 roma tomatoes, sliced
1 cup raw cashews, chopped
1. Boil sweet potatoes and once cooked, drain and mash with 1/4 cup almond milk and a dash of cinnamon.
2. Saute the onions, garlic on high heat for 3 minutes.
3. Add mushrooms, spinach, zuchinni, squash, bell pepper, corn and tofu into a mixing bowl and stir well.
4. A seasonings to bowl and stir until fully blended.
5. Layer accordingly: thin layer of pasta sauce on the bottom of a 9x13 glass pan, noodles and veggie mix.
6. Add another layer of noodles and then spread your sweet potatoes on top.
7. Add pasta sauce, sliced tomatoes and then top with chopped cashews.
8. Cover with foil and bake at 400 degrees for 45 minutes.