Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna
Elevate your plant-based dinner game with the Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna, a hearty, nutrient-packed casserole that's as comforting as it is wholesome. This no-noodle lasagna swaps traditional pasta for thinly sliced sweet potatoes, creating a naturally gluten-free and fiber-rich base. Layered with a creamy tofu "ricotta," sautéed mushrooms, bell peppers, and a medley of vibrant vegetables like broccoli, carrots, and spinach, this lasagna is bursting with wholesome goodness. Nutritional yeast and Italian herbs deliver a deliciously cheesy, savory flavor without any dairy, while a robust marinara and diced tomato sauce ties it all together with rich, tangy undertones. Perfect for meal prep or feeding a crowd, this vegan lasagna is a flavor-packed, crowd-pleasing dish you'll feel good about serving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Sweet potatoes
- 2 medium Zucchini
- 2 cups Broccoli
- 2 cups Carrots
- 1 cup Corn kernels (fresh or frozen)
- 10 oz Spinach
- 2 cups Mushrooms, sliced
- 14 oz Firm tofu
- 2 tbsp Italian seasoning
- 1 cup Nutritional yeast
- 1 jar Marinara sauce
- 14 oz Canned diced tomatoes
- 4 cloves Garlic, minced
- 2 medium Red bell peppers, diced
- 1 bunch Green onions, chopped
- 1 tbsp No-salt seasoning blend
Instructions
Preheat the oven to 400°F (200°C).
Peel the sweet potatoes and slice them lengthwise into long, thin strips about 1/4-inch thick. These will act as the 'noodles' in the lasagna.
In a large skillet, sauté the spinach over medium heat until just wilted. Set aside.
Steam the broccoli and carrots until tender but not mushy. Set aside.
In a large mixing bowl, combine the tofu, nutritional yeast, Italian seasoning, and garlic. Mash with a fork or mix with your hands until it forms a crumbly, ricotta-like texture. Set aside.
In a medium pan, sauté the mushrooms, red bell peppers, and green onions until tender, about 5 minutes.
In a separate bowl, mix the marinara sauce with the canned diced tomatoes and the no-salt seasoning blend.
Begin assembling the lasagna: Spread a thin layer of the marinara mixture on the bottom of a large baking dish.
Place a layer of sweet potato slices over the sauce, followed by a layer of the tofu mixture, a layer of sautéed vegetables, and then a layer of the steamed broccoli and carrots. Sprinkle a portion of the corn and wilted spinach on top.
Repeat the layering process (sauce, sweet potato slices, tofu, vegetables, corn, spinach) until all the ingredients are used, finishing with a layer of marinara sauce on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and the sweet potatoes are tender when pierced with a fork.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6524 mg | 284% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 80.1 g | 286% | |
| Total Sugars | 130.5 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1680 mg | 129% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 8360 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
