Don't Raise Your Cholesterol Plant-Based Lasagna -

Don't Raise Your Cholesterol Plant-Based Lasagna

A hearty and flavorful meatless lasagna with more than 7 vegetables.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: allergy-friendly, casserole, dinner, egg-free, flourless recipe, gluten-free, healthy, plant-based lasagna

Servings: Servings

Calories: 256kcal

Author: Mary Krick

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 ~ I use 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.

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.

Leftovers freeze well too.