Sweet Potato Lasagna
Hearty vegetable and tofu lasagna with sautéed mushrooms, peppers, and spinach, baked until golden—makes 12 servings.
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Cooking tools:
- Oven
- Stove
- Nonstick skillet
- Saute pan
- Mixing bowl
- Baking dish
- Aluminum foil
- Paper towel
- Chef's knife
- Cutting board
- Spoon
- Potato masher
Ingredients
- 1 onion (chopped)
- 1 small head garlic (chopped)
- 8 oz mushrooms (chopped)
- 1 head broccoli (chopped)
- 2 red bell peppers (diced)
- 1 package firm tofu
- 1/2 tsp cayenne pepper (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 2 jars marinara ((no sugar added))
- 2 sweet potatoes (cooked and mashed)
- 6 Roma tomatoes (thinly sliced)
- 1 cup raw cashews (ground)
- 2 boxes whole wheat lasagna noodles (uncooked)
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