Engine 2 Diet: Raise the Roof Sweet Potato Vegetable Lasagna

2 Oct

This is my first post for Vegan MoFo 2012 and this Sweet Potato Lasagna recipe from the Engine 2 Diet is a winner! Check out their website for a wealth of information and support as you lean into making more healthy plant-based food.

I’ve decided to challenge myself to make a conscious effort to cook without added oil.  I know I have a story that food won’t taste as good without a little added fat for flavor but I want to be convinced!  The Engine 2 Diet Cookbook and website is just one of many resources that I’ll use to support my  intentions to eat well.

The photo above does not do this lasagna justice.  Not only is this absolutely delicious and completely without added oil, it’s filled with phytonutrient packing, fiber fabulous veggies!  I made a few changes to the original, using fresh spinach instead of frozen.  Next time, I will leave out the corn, also.  I love corn but not in my lasagna!


1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) cans corn, rinsed and drained (I would omit this next time)
1 (12 ounce) packages tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained (I used fresh spinach)
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin

1 cup raw cashews, ground


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.


4 Responses to “Engine 2 Diet: Raise the Roof Sweet Potato Vegetable Lasagna”

  1. An Unrefined Vegan October 2, 2012 at 3:50 pm #

    I’ve been cooking oil-free for a while now (thanks to FOK, etc.) and I’m now convinced that there is just as much flavor to be had when using veg broth, soy sauce, wine or water to sauté and roast. The added oil just isn’t necessary! Nice to meet you!

    • Dana Gramprie October 3, 2012 at 10:35 pm #

      Thanks for the comment and encouragement. I noticed on my next post I used one teaspoon oil. Although I think one teaspoon is a nice compromise, I agree that I wouldn’t have noticed the difference if I had just omitted it. Nice to meet you too!

  2. Lisa is Raw on $10 a Day (or Less!) October 2, 2012 at 3:56 pm #

    Oh, nice! I’ve been thinking about lasagna, too!

    • Dana Gramprie October 3, 2012 at 1:02 am #

      Hi Lisa! I love your Halloween/Vegan MoFo Header on your site! Did you design that? Thanks for commenting on my post!

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