Dynamic Sweet Potato Lasagna
*Note* You can also substitute long thin slices of zucchini from a mandolin slicer as your lasagna noodles for this recipe =)
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 organic corn, rinsed and drained, omit if using corn tortillas as noodles
1 package organic Silken tofu
½ teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars processed-free marinara sauce or homemade marinara sauce
2 boxes brown rice lasagna noodles or organic corn tortillas
16 ounces frozen organic spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Pre-heat oven to 400 degrees. (350-375 if using corn tortillas as noodles)
Sauté the onion and garlic on high heat for 3 minutes in a wok or pan with some coconut 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.
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 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 dish 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.(less time if using corn tortillas)
Remove the foil, sprinkle with the ground cashews and let lasagna sit for 15 minutes before serving. Serve with a massaged kale avocado lemon side salad or other salad of choice and enjoy!