Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Rip Esselstyn's Sweet Potato & Vegetable Lasagna

  • Preheat oven to 400 ° F.
  • Saute 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 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.
  • Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl.
  • Saute the peppers and corn until just beginning to soften. Add them to them to the vegetable bowl.
  • Drain the 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.
  • Cover the bottom of a 9x13 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 over for 15 minutes.
  • Let sit for 15 minutes before serving.