My culinary skills are very amateur so I’m extremely pleased that I was able to make this lasagna (and it tasted delicious!). Please keep this tidbit in mind when viewing photos
1 onion, chopped
1 head of garlic, all cloves chopped
8oz of mushrooms, chopped
32oz of brocolli, frozen
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package of firm tofu
2 jars pasta sauce
1 1/2 boxes of whole grain lasagna noodles (no pre-cooking involved, dry)
16oz frozen spinach, thawed
2 sweet potatoes, cooked and mashed
4 roma tomatoes, sliced
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
Preheat oven to 400 degrees. Saute’ the onion, mushroom and garlic in a skillet until translucent. Remove them to a large bowl (this will be your “veggie” bowl). Saute’ the brocolli, corn and peppers until they begin to soften. Drain liquid, and add these vegetables to your veggie bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into your veggie bowl. Add spices to the veggie bowl, and mix.
Cover the bottom of a 9 X 13 baking dish with sauce (NOTE: You will need a DEEP dish! My normal lasagna dish was not deep enough and I had to purchase a foil one). Add a layer of noodles. Cover the noodles with sauce (the sauce cooks the noodles, saving time). Spread the whole vegetable mixture over your noodles. Cover with another layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauce noodles. Cover the spinach with your mashed sweet potatoes. Add another layer of sauce, and a final layer of noodles, and a final layer of sauce. Top the sauce with your diced roma tomatoes.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let sit for 15 minutes, and then enjoy!