Rip's Rockin' Vegetable Lasagna

Every family has their special occaision dinners, and lasagna is ours. Growing up, Travis' family ate it for their Christmas Eve dinner, and now we carry on that tradition with our little family as well. Over the years, lasagna has also made appearances on Valentine's day and birthdays--any time that calls for an extra something special. And recently, we've included it on our pre-race dinner menu too (Running is Travis' hobby and he does 2 to 3 ultramarathon's a year, and I run to cross-train and do the occaisonal 5k). Though now we've traded in the original for this yummy veggie version which powers us up for our races without weighing us down. It's traditional in its look and feel, but is elevated in taste and texture with sweetness (from the corn, peppers, and sweet potatoes) and a little crunch (from the cashews--a brilliant addition). We love it! And while I can't say it's entirely responsible for my 5k PR this morning, I'd definitely have to give it some credit. :)

 

Raise-the-Roof Sweet Potato-Vegetable Lasagna
Slightly adapted from the Engine 2 Diet 
Serves 12
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed (or equivalent of pre-minced)
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 firm tofu
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
2 jars pasta sauce
2 boxes (or less) whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground'

Preheat oven to 400. 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 (using 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 the vegetable bowl. Drain the tofu by wrapping in paower towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To assemble:
Cover the bottom of either one 9x13 and one 9x9 pan or three 9x9 pans with a layer of sauce. Add a layer of nodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the entire vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Spread the spinach over the sauce, then 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 sit for 15 minutes before serving.
Our serving suggestions: Serve alongside some garlic bread and your favorite salad. And unless you're feeding a crowd, freeze the remaining pans of lasagna (before cooking) for an easy dinner later in the month. To cook then, just thaw lasagna over night, then bake as directed OR cook directly from the freezer at 400 for 1 1/2 to 2 hours (covered with foil).