Veggie Lasagna!

Veggie Lasagna!

Say what!!! Our Italian grandmothers would be rolling their eyes at us I am sure! But let me tell you - this was downright GOOD and my husband continued to eat the leftovers for the next two days until the entire thing was gone! 

You Will Need:

1 package of tofu

1 package of lasagna shells (I used the Barilla brand)

2 sweet potatoes

1 onion

8 oz. mushrooms

1 head of broccoli

1/2 cup shredded carrots

1 bell pepper

3 roma tomatoes

2 garlic cloves

1 package of frozen spinach

2 jars pasta sauce

2 tbsp. of: oregano, salt, pepper, dried basil, & rosemary

Directions: 

1. Take tofu out of packaging and place on a kitchen towel. Top with another kitchen towel or paper towel and place something heavy on top. Allow this to drain for AT LEAST 20 minutes  (If you do this a day or hours before cooking, after the tofu drains, chop into small pieces and marinate with the seasonings mentioned above in a ziplock bag.).

2. Preheat oven to 400 degrees and spray baking pan (make sure you are using something deep, I almost though this was not going to be big enough!) 

3. Make sure all of your veggies are chopped and peeled! Onion, Broccoli, Peppers, Sweet Potatoes, and Mushrooms! Also rinse and thaw frozen spinach. 

4. Bake, steam, or place sweet potatoes in boiling water. Allow them to cook while doing steps #5 & #6!

5. Saute onion, and garlic cloves on high heat. After 3 minutes, add in mushrooms. Cook until everything is extremely limp! 

6. Begin to saute the broccoli and carrots in a separate bowl. 

7. Mix both veggie bowls together and add the tofu in. Season with all seasonings mentioned above and stir.

8. Mash cooked sweet potatoes! 

9. Layer your baking dish first with sauce, a layer of lasagna noodles, and another layer of sauce. 

10. Spread veggie mix over this and then cover with lasagna noodles and more sauce. 

11. Add spinach and then mashed sweet potatoes.

12. Cover with sauce, lasagna noodles, and sauce again. 

13. Lastly, top this creation with sliced roma tomatoes! 

14. Bake in the oven for 55 minutes. 

15. Let it cool for 5 minutes, then cut and serve!

16. I will tell you guys, it was so hard to cut this baby and keep it looking pretty, so my photos are messy! But it was messy deliciousness!!!!!!