Engine 2 Raise The Roof Sweet Potato Vegetarian Lasagna Food

VEGAN LASAGNA

Steps:

• Gather the ingredients. Heat oven to 400 F.
• Sauté the onion and garlic on medium heat for 3 minutes in a nonstick pan without any oil.
• 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 and leave the mushroom liquid in the pan.
• Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.
• Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.
• Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
• Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly. Assemble the Lasagna
• Cover the bottom of a 9 x 13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.
• Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.
• Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.
• Cover the lasagna with thinly sliced Roma tomatoes. Bake and Serve
• Cover with foil and bake in the heated oven for 45 minutes.
• Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.
• Remove from oven and let the lasagna sit for 15 minutes before serving.

ENGINE 2 RAISE THE ROOF SWEET POTATO VEGETARIAN LASAGNA

Steps:

• Pre-heat oven to 400 degrees.
• Sauté 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. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add 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.
• To Assemble:.
• Cover the bottom of a 9-by-13-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 oven for 15 minutes. Let sit for 15 minutes before serving.

VEGETARIAN POTATO LASAGNA

Steps:

• Preheat oven to 400 Fahrenheit.
• In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
• Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
• With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
• Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
• Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
• Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
• Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.