"Raise the Roof" Lasagna

Engine 2's "Raise the Roof" Lasagna is a highly nutritious meal that will definitely impress your guests. This unique twist on the Italian classic provides many different vegetables to satisfy your immense palate. The sweet potato is definitely the MVP in this dish as it helps provide a creamy texture. Give it a go and over-dose on nutrition with this lasagna!

Be sure to check out our other recipe on lasagna, by clicking here! 

Ingredients: 

1 yellow 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 tofu
½ teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
28oz pasta sauce (low sodium)
whole grain lasagna noodles
16 ounces spinach, roughly chopped
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Directions:

1) Pre-heat the oven to 400 degrees. Cook your noodles by package directions, and set aside. 

2) 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 golden brown and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. 

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

4) Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. 

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

6) Add spices to the vegetable bowl and combine.

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 lasagna sit for 15 minutes before serving.

Prep time is about 35 minutes.

Serves 4-7.