Vegan & Gluten Free Sweet Potato Lasanga

This lasagna is a cheese-less spin on a traditional meal. And trust me, you won't be whining that there is no globby cheese smothering the whole dish! Plus you don't have to pre cook the noodles, they will cook in the oven!! This recipe is slammed filled with vegetables, whole grains, and nuts! You can even cut this recipe in 1/2 and still have enough to feed an army!

1 onion, chopped

1 head of garlic, chopped

8oz mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

1 red bell pepper, chopped

1 cup corn

2 tsp basil, chopped

1 tsp rosemary

2 jars pasta sauce

2 boxes Tinkyada rice lasagna noodles

2 cups spinach

2 sweet potatoes, cooked and mashed

6 roma tomatoes, thinly sliced

1 cup raw cashews

Preheat oven to 400 degrees. Saute onion and garlic in a pan over high heat. Add mushrooms and cook until onions are limp and mushrooms are cooked. Add broccoli, red pepper, carrots and corn and sauté till all are cooked. 

Cover the bottom of a 9x13 casserole pan with a layer of tomato sauce. Cover with uncooked noodles (They will cook in the oven, yay for saving energy and time!). Top noodles with another layer of sauce. Spread vegetable mixture over the sauced noodles. Add another later of noodles and then another layer of sauce. Add a layer of spinach and then a layer of mashed sweet potatoes. Add another layer of sauce, and again, with a layer of uncooked noodle. Finally top with the last of the sauce. Cover lasagna with sliced roma tomatoes. Bake, covered in foil, in the oven for 45 minutes. Top lasagna with cashews and return to the oven for 15 more minutes. Allow to cool for 10 minutes and Devour!