Sweet Potato Veggie Lasagna

Name: Sweet Potato Veggie Lasagna
Ingredients: 1 12-14 oz package extra firm organic tofu (drained and patted dry); 1 cup frozen spinach (squeezed water out after thawing and chop); 2 tbsp nutritional yeast; 1/2 tsp garlic powder; 1/2 tsp dried basil; 1/2 tsp salt ((or to taste)); 1 box whole grain lasagna noodles; 1 large onion (chopped); 9 cloves garlic (chopped); 8 oz mushrooms (sliced); 1 head broccoli (chopped); 1 tsp dried basil; 1 tsp oregano; 1/2 tsp cayenne pepper; 2 sweet potatoes (peeled and cut into large chunks); 2 25 oz. jars pasta sauce; salt; black pepper; 6 roma tomatoes (sliced thin (any tomato will do)); 1 cup raw cashews (ground or finely chopped)

www.plantbasedcooking.com

This sweet potato veggie lasagna with spinach, tomatoes, and mushrooms is worth the effort. It's filling without expanding your waistline.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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