Autumn Lasagna ~ 2 large onion, diced 2 cloves garlic, minced 2 medium zucchini, sliced 2 medium yellow squash, sliced 16 ounces mushrooms, sliced 8 oz frozen spinach 3 cups napa cabbage, sliced 1 tbs oregano 4 large sweet potatoes, cooked, peeled, and mashed 1/2 tsp cinnamon, grated 2 boxes whole wheat lasagna noodles, uncooked 4 roma tomatoes, sliced 1/2 cup nutritional yeast 3 29 oz diced tomatoes 3 29 oz tomato sauce (we like our lasagna with extra sauce, adjust the diced tomatoes and tomato sauce according to how you like your lasagna). Preheat oven to 350 degrees. In a non stick frying pan, cook the onions & garlic over high heat (sometimes I add a very little bit of water), stirring until the onions turn a golden brown color. Reduce the heat to medium and add the zucchini, squash, mushrooms, spinach, cabbage & oregano, cook until vegetables are soft. When fully cooked, drain liquid and put aside. In a medium bowl, combine the mashed sweet potatoes & cinnamon until smooth. Layer the following in a deep lasagna casserole dish ~ sauce noodles 1/2 veggie mixture sauce noodles 1/2 sweet potato mixture sauce noodles remaining veggie mixture sauce noodles remaining sweet potato mixture sauce noodles remaining sauce Place the sliced roma tomatoes on top, neatly. Sprinkle the 1/2 cup (or more to your taste,we like it thick) of nutritional yeast over the top. Cover with foil and bake for 45 minutes. Remove the foil, baking an additional 15 minutes so the top layer browns a bit. Let sit for 15 to 20 minutes. Serves 8
Posted on: Sat, 15 Nov 2014 17:14:47 +0000
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