FOK - Sweet Potato-Vegetable Lasagna

Ingredients

• 1 Onion chopped.
• 6 cloves Garlic chopped.
• 8 ounces Fresh mushrooms chopped.
• 1 head Broccoli chopped.
• 2 Carrot chopped.
• 2 red peppers chopped.
• 1 can Corn kernels white or hominy work too.
• 1 package Tofu firm.
• 2 jar Pasta Sauce
• 2 box Whole grain lasagna noodles
• 16 ounces Frozen spinach thawed and drained.
• 2 Sweet potatoes cooked and mashed.
• 6 Roma Tomatoes sliced.
• 1 cup Cashews ground.
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon Oregano
• 1 teaspoon Basil fresh
• 1 teaspoon Fresh rosemary

Instructions

1. ** After first attempt: Replace Sweets with regular Red, must have Basil, try lighter sauce vs. rich red sauce, fresh sauted spinach vs. frozen, kale might be an option, more corn or homily.
2. Preheat oven to 400 degrees. Saute the onion and garlic on hight 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 mixture 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 bowl of mushrooms. Saute the peppers and corn until just beginning to soften. Add them to the mushroom bowl. Drain the tofu by wrapping in paper towels. Break up the tofu in the towel with hands and add to mushroom bowl. Add spices to bowl and mix well.
3. To assemble.
4. Cover the bottom of a 9 x 13inch casserole with a layer of saurce. Add a layer of noodles. Cover the noodles with sauce. Spread the vegetable mixture over the sauced noodles. Cover with another layer of noodles and another layer of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed potatoes. Add a layer of sauce and a final layer of noodles. Top off with sauce and sliced Romas.
5. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinke with the cashews and return to the oven for 15 minutes. Let sit 15 minutes before serving.