Don’t tell my mom, but I am posting a healthy recipe. She will think my website was hacked. Not only is it healthy, it is actually a vegan recipe. *waves goodbye to half of the readers as they close their browser* I know what you are thinking, “What did we do to deserve this?”
Well, other than eating that cup of Gruyere in my Caramelized Onion Dip, a stick of butter in the Cheesecake Ice Cream Bites, or devouring tacos smothered in queso and bacon, I have no idea why I feel the need to pay a penance for my caloric sins?
Luckily this Engine 2 Healthy Vegetable Lasagna is brimming with hearty vegetables, creamy sweet potatoes and crunchy bits of crushed cashews; I don’t even care if it is healthy for me!
I have been making this Engine 2 Healthy Vegetable Lasagna for a couple years now, and it really is a fantastic recipe on those rare occasions when I am interested in making better choices for myself. I first discovered it while indulging in my other guilty habit: watching food documentaries.
It is a recipe featured in Engine 2 Kitchen Rescue; however the original recipe they published online was lacking refinement. Many commenters and myself agreed, though it is intended to fit in a 9×13 pan, it calls for enough ingredients to ALMOST make two lasagnas, however you end up lacking a few important necessities needed to complete the second pan. So in the end, you are just left with a lot of wasted produce. Hopefully my version of their Engine 2 Healthy Vegetable Lasagna corrects those issues for you.
I do think it is worthwhile to double my recipe and freeze the second pan. This is a fairly labor intensive recipe so it is nice to just do all the work once. I just bought some disposable casserole pans for freezing. Also for those so inclined, there is an entire Engine 2 Diet cookbook featuring additional healthy recipes like this Healthy Vegetable Lasagna.
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Engine 2 Healthy Vegetable Lasagna
- 1/2 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
- 1/2 ounce can corn rinsed and drained, 15
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 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
- Oil for sauteeing
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add another layer of sauce, the final layer of noodles, and cover with a single layer or sliced tomatoes.
- 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.
If you enjoyed my Engine 2 Healthy Vegetable Lasagna recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.