Engine 2 Diet Lasagna Featured by Dr. Oz

• Vegan

• Produce

  • 1 tsp Basil
  • 1 head Broccoli
  • 2 Carrots
  • 1 can Corn
  • 1 small head Garlic
  • 2 tsp Marjoram
  • 8 oz Mushrooms
  • 1 Onion
  • 2 Red bell peppers
  • 6 Roma tomatoes, thin
  • 1 tsp Rosemary
  • 16 oz Spinach, frozen
  • 2 Sweet potatoes, cooked and mashed

• Refrigerated

  • 1 package Tofu, firm

• Condiments

  • 2 jars Pasta sauce

• Pasta & Grains

  • 2 boxes Lasagna noodles, whole grain

• Baking & Spices

  • 1/2 tsp Cayenne pepper

• Nuts & Seeds

  • 1 cup Cashews, raw ground

Found on blog.streaminggourmet.com

Description

Ingredients

• 1 onion, chopped
• 1 small head of garlic, all cloves chopped or pressed
• 8 ounces 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
• ½ tsp cayenne pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp oregano
• 1 tsp rosemary
• 2 jars pasta sauce
• 2 boxes whole grain lasagna noodles
• 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.
• Saute 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.
• Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to them to the vegetable bowl.
• Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix 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 over for 15 minutes.
• Let sit for 15 minutes before serving.