Whole food lasagna that is full of nutrition.

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Name: FOK - Sweet Potato-Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 1 Onion chopped.; 6 cloves Garlic chopped.; 8 ounces Fresh mushrooms chopped.; 1 head Broccoli chopped.; 2 Carrot chopped.; 2 red peppers chopped.; 1 can Corn kernels white or hominy work too.; 1 package Tofu firm.; 2 jar Pasta Sauce; 2 box Whole grain lasagna noodles; 16 ounces Frozen spinach thawed and drained.; 2 Sweet potatoes cooked and mashed.; 6 Roma Tomatoes sliced.; 1 cup Cashews ground.; 1/2 teaspoon Cayenne pepper; 1 teaspoon Oregano; 1 teaspoon Basil fresh; 1 teaspoon Fresh rosemary

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INGREDIENTS

1 Onion ; chopped.
6 cloves Garlic ; chopped.
8 ounces Fresh mushrooms ; chopped.
1 head Broccoli ; chopped.
2 Carrot ; chopped.
2 red peppers ; chopped.
1 can Corn kernels ; white or hominy work too.
1 package Tofu ; firm.
2 jar Pasta Sauce
2 box Whole grain lasagna noodles
16 ounces Frozen spinach ; thawed and drained.
2 Sweet potatoes ; cooked and mashed.
6 Roma Tomatoes ; sliced.
1 cup Cashews ; ground.
1/2 teaspoon Cayenne pepper
1 teaspoon Oregano
1 teaspoon Basil fresh
1 teaspoon Fresh rosemary

Servings

INSTRUCTIONS

** After first attempt: Replace Sweets with regular Red, must have Basil, try lighter sauce vs. rich red sauce, fresh sauted spinach vs. frozen, kale might be an option, more corn or homily.

Preheat oven to 400 degrees. Saute the onion and garlic on hight 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 mixture to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the bowl of mushrooms. Saute the peppers and corn until just beginning to soften. Add them to the mushroom bowl. Drain the tofu by wrapping in paper towels. Break up the tofu in the towel with hands and add to mushroom bowl. Add spices to bowl and mix well.

To assemble.

Cover the bottom of a 9 x 13inch casserole with a layer of saurce. Add a layer of noodles. Cover the noodles with sauce. Spread the vegetable mixture over the sauced noodles. Cover with another layer of noodles and another layer of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed potatoes. Add a layer of sauce and a final layer of noodles. Top off with sauce and sliced Romas.

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinke with the cashews and return to the oven for 15 minutes. Let sit 15 minutes before serving.

NOTES

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FOK - Sweet Potato-Vegetable Lasagna

1 Onion chopped.
6 cloves Garlic chopped.
8 ounces Fresh mushrooms chopped.
1 head Broccoli chopped.
2 Carrot chopped.
2 red peppers chopped.
1 can Corn kernels white or hominy work too.
1 package Tofu firm.
2 jar Pasta Sauce
2 box Whole grain lasagna noodles
16 ounces Frozen spinach thawed and drained.
2 Sweet potatoes cooked and mashed.
6 Roma Tomatoes sliced.
1 cup Cashews ground.
1/2 teaspoon Cayenne pepper
1 teaspoon Oregano
1 teaspoon Basil fresh
1 teaspoon Fresh rosemary

** After first attempt:  Replace Sweets with regular Red, must have Basil, try lighter sauce vs. rich red sauce, fresh sauted spinach vs. frozen, kale might be an option, more corn or homily.

Preheat oven to 400 degrees.  Saute the onion and garlic on hight 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 mixture to a large bowl with a slotted spoon.  Reserve the mushroom liquid in the pan.  Saute the broccoli and carrots for 5 minutes and add to the bowl of mushrooms.  Saute the peppers and corn until just beginning to soften.  Add them to the mushroom bowl.  Drain the tofu by wrapping in paper towels.  Break up the tofu in the towel with hands and add to mushroom bowl.  Add spices to bowl and mix well.

To assemble.

Cover the bottom of a 9 x 13inch casserole with a layer of saurce.  Add a layer of noodles.  Cover the noodles with sauce.  Spread the vegetable mixture over the sauced noodles.  Cover with another layer of noodles and another layer of sauce.  Add the spinach to the second layer of sauced noodles.  Cover the spinach with the mashed potatoes.  Add a layer of sauce and a final layer of noodles.  Top off with sauce and sliced Romas.

Cover with foil and bake in the oven for 45 minutes.  Remove the foil, sprinke with the cashews and return to the oven for 15 minutes.  Let sit 15 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (437g)
Recipe Makes: 10 Servings

Calories: 296
Calories from Fat: 102 (34%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 3.3g
Cholesterol 1.7mg		1 %
Sodium 430.5mg		15 %
Potassium 1240.9mg		33 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 9.2g	37 %
	Sugars, other 32.4g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 296

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