Adapted from The Engine 2 Diet's Sweet Potato Lasagna
Ingredients(makes 8-12 pieces depending on how big you slice your lasagna)
- 1/2 onion, chopped
- 1 garlic clove, minced
- 2 zucchini, sliced
- 1 cup of artichoke hearts, drained and chopped
- 1 cup of corn, fresh, canned, or frozen
- 1/2 cup of diced tomato, fresh or canned
- 1 package of silken light tofu (you can also use regular/firm tofu)
- 1/4 tsp of cayenne
- 1 tsp of oregano
- 1 tsp of basil
- 1 tsp of rosemary
- 1 sweet potato, cooked, peeled, and mashed
- 1 package of frozen spinach, thawed and drained
- 9 whole wheat lasagna noodles
- 1/2 cup of cashews, ground
- 1 jar of pasta sauce
- 1 large slicer tomato, thinly sliced
Preheat oven to 400. Bring a large pot of water to a boil and cook lasagna noodles according to package directions ( rinse or separate noodles when done cooking to prevent sticking). Spray a large saute pan with cooking spray or olive oil. Saute onion and garlic until onion is soft. Transfer onion/garlic to a large bowl. Next add zucchini, artichokes, and corn to saute pan and cook until zucchini are just softened. Add these vegetables to the bowl with the onions and garlic. Then add drained tofu to vegetable mixture. Add seasonings, diced tomatoes, and a handful of drained spinach to vegetable-tofu mixture and stir to combine.
To assemble lasagna, spray a 13x9 pan with cooking spray or oil. Spread a layer of pasta sauce on the bottom of the pan. Then arrange 3 noodles over pasta sauce. Transfer entire vegetable-tofu mixture to the top of first layer of noodles, distributing mixture evenly. Next add 3 noodles and arrange them on top of vegetable mixture. Then, add a layer of sauce on top of noodles. Place remaining spinach on top of sauced noodles followed by the mashed sweet potato. Top sweet potato with a layer of pasta sauce, followed by the final layer of noodles, and lastly one more layer of sauce. Place slices of tomato evenly over top of lasagna.
Cover lasagna with foil and bake for 45 minutes. Then remove foil and sprinkle ground cashews over top of the lasagna. Cook an additional 15 minutes then remove from oven. Allow lasagna to rest for 15 minutes before slicing and serving. Enjoy!