Vegetable Lasagna

Source: Engine 2 Cookbook

Modified from the original recipe for 1-2-3 Vegetable Lasagna to reduce sugar and sodium.

Servings: 12

Core ingredients

2 8-oz. boxes Explore Cuisine Green Lentil Lasagne or another all-bean lasagne

50 oz. Low sodium marinara (ex: Silver Palate low sodium marina or Silver Palate tomato basil pasta sauce)

2 sweet potatoes

1 large onion – diced

8 oz. mushrooms – sliced

1 red bell pepper – diced

2 zucchini – sliced

16 oz. chopped frozen spinach – thawed

3 cups broccoli florets

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried rosemary – crushed

Tofu ricotta ingredients

1 14-oz. firm tofu – drained

1 Tbsp. nutritional yeast

1-1/2 tsp. onion powder

1-1/2 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried basil

Instructions

Prepare the sweet potatoes: Microwave the sweet potatoes until soft (6-12 minutes), then peel. Place in a small bowl, add the garlic powder, and smash with a fork or potato masher until lump-free and smooth. Set aside until ready to assemble lasagna.

Cook the Vegetable Mixture:

In a large skillet over high heat, cook the onion until soft and translucent, about 3 minutes.

Reduce heat to medium-high. Add the mushrooms and continue to cook for about 5 minutes until they have decreased in size.

Add the remaining vegetables and the oregano, basil and rosemary. Stir and cook for another 5 minutes, continuing to stir occasionally. Remove from heat and set aside.

Prepare the Tofu Filling: In a bowl, combine the drained tofu, nutritional yeast, onion powder, garlic powder, oregano and basil, and fork-smash until crumbly. This creates a ricotta-like texture. Set aside.

Assemble and bake:

Preheat the oven to 350 degrees.

In the bottom of a large lasagna pan (at least 9”x13”), spread a half-inch layer of the sweet potato mixture.

Then layer: noodles, a modest layer of sauce, 1/2 the vegetable mixture and 1/2 the tofu.

Repeat this – noodles, a modest layer of sauce, rest of vegetable mixture and rest of tofu.

Then cover the top with a modest layer of sauce.

Cover the lasagna with a sheet of aluminum foil and bake for 50 minutes.

Remove foil and cook for 10 more minutes until the top looks baked, not wet.

Cool a bit before serving.