Sweet Potato Lasagna

Get ready.

Take a nice deep breath.

Okay. Here it comes…

The marvelous, the delicious, the supremely healthy, our very own…SWEET POTATO LASAGNA!

Sweet Potato Lasagna

Take a moment to recover from the shock. Sweet potatoes and…lasagna?

Sweet Potato Lasagna

Who would have thought this strange combination would make a girl so happy. I’ll be honest; it’s my favorite food. Cashews have never served a better purpose, and, well, I can put away some unattended cashews. Mmm mmm.

This entire dish of lasagna magically disappeared in two days.

Sweet Potato Lasagna 3

Come on, that’s impressive.

Actually, this is more like a casserole with noodles than a lasagna, but it’s all the same in the stomach. Right?

Sweet Potato Lasagna 6

Take a peek at these layers. This isn’t just any kind of meal. This is awesome.

Sweet Potato Lasagna 4

And…then there was this… (100% my fault)

Sweet Potato Lasagna

…and this.

Sweet Potato Lasagna 8

Which lead, unbelievably quickly, to this.

Sweet Potato Lasagna 9

Hey, it’s not for everybody.

Sweet Potato Lasagna

Adapted from: Engine 2

  • 1 medium onion, chopped
  • 1 small head of garlic, chopped
  • 1 cup mushrooms, sliced
  • 1 cup broccoli, chopped
  • 2 medium carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 cup fresh or frozen corn
  • 8 oz. silken tofu
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • 2 jars pasta sauce
  • 2 boxes of uncooked gluten-free lasagna noodles
  • 16 oz. spinach, fresh and chopped, or frozen, thawed and drained
  • 2 medium sweet potatoes, cooked and mashed
  • 2 medium tomatoes, thinly sliced
  • 1 cup cashews, coarsely chopped

Saute onion and garlic in a pan for about 3 minutes. Add mushrooms, and cook until mushrooms are tender. Place the mushroom mixture in a large bowl. Saute broccoli and carrots in the pan with about a 1/4 cup of water for about 5 minutes, or until tender. Add carrots and broccoli to the mushroom bowl. Saute peppers and corn until tender, and add to vegetable bowl. Remove the liquid from the silken tofu by gently wrapping it in a towel for about 5 minutes. Using your fingers, crumble the tofu into the vegetable bowl. Add spices, and mix well. Preheat oven to 400° F. Spread a layer of pasta sauce on the bottom of a 9 x 13 baking dish. Arrange a layer of noodles on top of the sauce. Cover the noodles with a layer of sauce. Spread the vegetable mixture over the sauce. Add a layer of noodles and sauce. Add the spinach on top of the noodles. Add the mashed sweet potatoes on top of the spinach. Add a layer of sauce, a layer of noodles and a double layer of sauce to ensure the top noodles are cooked. Arrange the sliced tomatoes on top. Cover lasagna with foil and bake for 45 minutes. Sprinkle with cashews. Bake uncovered for another 15 minutes. Let it cool a bit and sink your teeth into a slice of heaven.

all my love grace

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