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Don’t Raise Your Cholesterol Plant-Based Lasagna

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Unbelievable that’s what this plant-based lasagna is! It’s loaded with healthy vegetables and surprising spices that blend beautifully.

You might already know I’m a huge fan of  Rip Esselstyn and his delicious recipes.  So here is yet another awesome recipe, he calls it Raise-the-Roof Sweet Potato-Vegetable Lasagna. Wow…that’s a mouthful!

 

 

But seriously…this is worth the effort it takes to prepare. This plant-based lasagna is one of the most delicious vegan recipes I have ever had. And yes, my family loves it too.

You don’t have to be a vegan to eat meatless meals, it’s just fun to try different kinds of foods and recipes. Variety is the spice of life they say.

Consider all the healthy ingredients in this plant-based lasagna:
~ sweet potatoes
~spinach
~broccoli
~tomatoes
~carrots
~peppers
~mushrooms

 


To Make Don’t Raise Your Cholesterol Plant-Based Lasagna You Will Need These Ingredients:

  • Onion
  • Minced garlic
  • Fresh mushrooms
  • Broccoli
  • Carrots
  • Red bell peppers ~ I used yellow and orange
  • Frozen corn ~ omit or substitute for corn-free
  • Firm tofu, Non-GMO
  • Cayenne pepper
  • Oregano
  • Basil
  • Rosemary
  • Pasta sauce, any healthy brand you like. I use the big 67 oz size. ~ corn and soy-free if needed
  • Whole-grain lasagna noodles ~ I used gluten-free. Check labels for corn ingredients.
  • Frozen spinach
  • Sweet potato
  • Roma tomatoes
  • Raw cashews, ground. Walnuts could be substituted here. Substitute for nut-free diets.

Shown in this picture is the filling which is delicious wrapped in a tortilla or sauteed and scooped on toast or a french roll.

 

 

The ingredients will be layered finishing with sliced roma tomatoes and covered with the ground cashews during the last 15 minutes of cooking. The lasagna will bake into bubbly perfection.

 

 

Serve it up and enjoy!

 

 

Don't Raise Your Cholesterol Plant-Based Lasagna

A hearty and flavorful meatless lasagna with more than 7 vegetables.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: allergy-friendly, casserole, dinner, egg-free, flourless recipe, gluten-free, healthy, plant-based lasagna
Servings: 12 Servings
Calories: 256kcal
Author: Mary Krick

Ingredients

  • 1 onion chopped very fine.
  • 1 heaping tsp minced garlic.
  • 2 cups fresh mushrooms sliced.
  • 3 cups broccoli chopped in small pieces. About one medium head.
  • 2 carrots chopped finely.
  • 2 red bell peppers seeded and chopped. I used yellow and orange.
  • 1 1/2 cups frozen corn omit or substitute for corn-free diets
  • 1 pkg firm tofu Non-GMO.
  • 1/2 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp rosemary crushed a little
  • 2 32 oz pasta sauce any healthy brand you like. I use 1 jar that is 67 ounces. Check labels for corn and soy ingredients.
  • 2 12 ounces boxes whole-grain lasagna noodles ( I used gluten-free) This can vary, some find one box is sufficient.
  • 16 ounces frozen spinach thawed and drained. I squeezed the liquid out with my hands.
  • 2 medium sweet potatoes cooked and mashed. Wash and dry, wrap in foil and bake at 400 for 1 hour. Or microwave following the instructions from this link, How to Cook Sweet Potatoes Quickly-Simply Daily Recipes.
  • 4-5 Roma tomatoes sliced thin. Other types work fine too.
  • 1- 1 1/4 cup raw cashews ground. Walnuts could be substituted here. Omit nuts or substitute for nut-free diets.

Instructions

  • Drain the tofu and dry off by wrapping in paper towels.
  • Break the tofu up and mix it into the bowl with all the other vegetables. Add spices and combine them.
  • Preheat oven to 400.
  • Cover the bottom of a 9"x13" pan with a good layer of sauce.
  • Add a layer of noodles. Cover the noodles with more sauce. This way the noodles will cook in the oven.
  • Spread the vegetable mixture over the noodles.
  • Cover with another layer of noodles and more sauce.
  • Add the spinach carefully over the sauce, placing it as evenly as possible.
  • Cover the spinach layer with the mashed sweet potatoes.
  • Add more sauce and one last layer of noodles.
  • Finish with a last layer of sauce. It will seem like too much…but trust me, it will be fine. Cover the lasagna with thinly sliced Roma tomatoes.
  • Cover lasagna with foil and bake in the oven for 45 minutes.
     
  • Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes. Let sit a few minutes before serving.

Notes

Leftovers freeze well too. 

Nutrition

Serving: 1piece | Calories: 256kcal | Carbohydrates: 28g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 72mg | Potassium: 738mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12444IU | Vitamin C: 55mg | Calcium: 133mg | Iron: 4mg

 

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