Lasagna

Lasagna

Ingredients

• ½ large onion chopped

• 1 clove garlic chopped

• 4 ounces mushrooms sliced

• 1 small head broccoli chopped

• 1 carrot chopped

• 1 red bell pepper seeded and chopped

• ½ ounce can corn rinsed and drained

• ¼ teaspoon cayenne pepper

• ½ teaspoon Oregano

• ½ teaspoon basil

• ½ teaspoon rosemary

• 2 25 oz jars pasta sauce

• 1 box whole grain lasagna noodles

• 10 oz frozen chopped spinach thawed and drained

• 2 large sweet potatoes cooked and mashed

• 3 roma tomatoes sliced thin

• 1 cup cashews crushed

• Salt

•   Oil for sauteeing

Instructions

1. Preheat oven to 400 degrees.

2. Heat small amount of oil in saute pan, add onions and cook for 5 minutes, then add mushrooms and continue cooking till onions and mushrooms have softened and moisture has cooked out of the mushrooms. Lightly salt. Add garlic and cook till fragrant. Remove to large bowl.

3. Heat additional oil in the pan if needed and add broccoli and carrots to pan. Cook until carrots are starting to soften and remove from pan before broccoli beings to burn. Lightly salt while cooking. Remove from pan and place in vegetable bowl.

4. Add peppers and corn to the pan and cook till peppers are starting to soften. Remove before corn burns. Add to vegetable bowl along with seasonings.

Assembly

1. Ladle sauce in the bottom of a 9x13 lasagna pan and add noodles on top of sauce and add an additional layer of sauce above the noodles. This helps the noodles soften during baking.

2. Add sauteed vegetable mixture in a layer then top with an additional noodle layer. Cover the noodles with additional sauce then create a layer of chopped spinach and mashed sweet potatoes.

3. Add another layer of sauce, the final layer of noodles, and cover with a single layer or sliced tomatoes.

4. Cover with foil and bake at 400 degrees for 45 minutes. Remove the foil, add crushed cashews and bake for an additional 15 minutes. Let sit 15 minutes prior to serving.