Ingredients for Engine 2 Raise The Roof Sweet Potato Vegetarian Lasagna
- 1 medium onion, chopped
- Garlic Clove
- 8 oz cremini mushrooms, sliced
- 1 cup broccoli florets
- 1 cup carrots, chopped
- Red Bell Peppers
- 1 cup corn kernels
- 1 block (14 oz) extra-firm tofu
- Cayenne Pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- Rosemary
- Pasta Sauce
- Lasagna Noodles
- Frozen Spinach
- 2 medium sweet potatoes, mashed (about 2 cups)
- 1 cup thinly sliced Roma tomatoes
- Raw Cashews
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How to Make Engine 2 Raise The Roof Sweet Potato Vegetarian Lasagna
- Preheat oven to 400°F (200°C).
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in a large non-stick pan or wok over high heat for 3 minutes. Add a splash of water if needed.
- Add 8 oz cremini mushrooms, sliced, and cook until onions are softened and mushrooms release their liquid (about 5-7 minutes).
- Transfer mushroom mixture to a large bowl using a slotted spoon. Reserve the mushroom liquid.
- Sauté 1 cup broccoli florets and 1 cup carrots, chopped, for 5 minutes. Add to the mushroom bowl.
- Sauté 1 bell pepper (any color), chopped, and 1 cup corn kernels for 3-4 minutes, until slightly softened. Add to the vegetable bowl.
- Wrap 1 block (14 oz) extra-firm tofu in paper towels to drain excess water. Crumble directly into the vegetable bowl.
- Add 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, ¼ tsp black pepper to the vegetable bowl. Mix well.
- To assemble: Spread a thin layer of your favorite marinara sauce (about 1 cup) in the bottom of a 9x13 inch baking dish.
- Add a layer of lasagna noodles (approximately 6-8, depending on size).
- Spread a layer of sauce over the noodles.
- Spread the vegetable mixture evenly over the sauced noodles.
- Add another layer of noodles, another layer of sauce, and a handful of fresh spinach.
- Top with 2 cups mashed sweet potatoes (about 2 medium sweet potatoes).
- Add a final layer of sauce, noodles, and a top layer of sauce.
- Arrange thinly sliced Roma tomatoes (about 1 cup) over the top.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle with ½ cup raw cashews, and bake for another 15 minutes.
- Let stand for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
83g
Fat
12g
Carbs
31g