Ingredients:

• 1 onion, chopped
• 1 small head of garlic, all cloves chopped or pressed
• 8 oz mushrooms, sliced
• 1 head broccoli, chopped
• 2 carrots, chopped
• 2 red bell peppers, seeded and chopped
• 1 can corn, rinsed and drained
• 1 package firm tofu
• 1/2 tsp cayenne pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp rosemary
• 2 jars of pasta sauce (no oil)
• 2 boxes whole grain lasagna noodles (or GF)
• 16 oz frozen spinach, thawed and drained
• 2 sweet potatoes, cooked and mashed
• 6 Roma tomatoes, sliced thin
• 1 cup raw cashews, ground

Directions:

• Preheat oven to 400 °F.
• 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 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 it into the vegetable bowl.
• Add spices to the vegetable bowl and combine.
• Cover the bottom of a 9x13 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.

Credits:

Rip Esselstyn (Engine 2 Cookbook)