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Crowd Pleasing Veggie Lasagna

A hearty and delicious dish that everyone at the table will love.
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Ingredients
  

  • 1 Onion -chopped
  • 1 Garlic -use entire head, minced
  • 8 oz mushrooms, sliced
  • 1 1 medium head of broccoli, chopped
  • 2 Carrots, chopped
  • 2 Red Bell Peppers, chopped
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Oregano
  • 1 tsp basil -I like to use fresh but dried will work
  • 1 tsp Rosemary
  • 2 jars Tomato and Basil pasta sauce-organic
  • 2 boxes Brown Rice Lasagna noodles
  • 16 oz Frozen Spinach, thawed and drained
  • 2 Sweet Potatoes, cooked and mashed
  • 6 Roma Tomatoes, sliced thin
  • Cashew Cheese (see recipe below)

Instructions
 

  • Pre-heat oven to 400°
  • Saute onion and garlic on high heat for three minutes.
  • Add mushrooms and cook until onions are limp and mushrooms become dehydrated.
  • Remove then to a large bowl with a slotted spoon, reserve the liquid in the pan.
  • In a large stockpot, bring water to boil and cook noodles as directed on the package until al dente.
  • Saute broccoli and carrots for five minutes and then add to mushroom bowl.
  • Saute peppers until just beginning to soften and add to the vegetable bowl along with the spices.
  • Assemble the lasagna, cover the bottom of a 9 x 13 casserole dish with a layer of sauce, add a layer of noodles, cover noodles with sauce, add vegetable mixture, and dollops of cashew cheese. (see recipe below) Add a layer of noodles, cover with sauce, add vegetable mixture, spinach, and dollops of cashew cheese. Add a layer of noodles, cover with sauce, and top with thinly sliced Roma tomatoes.
  • Cover with foil and bake in the oven for 45 minutes.
  • Remove the foil and return lasagna to the oven for 15 minutes. Let sit for 15 minutes before serving.

Notes

Be sure to let the lasagna rest for 15 minutes before serving. It really will be so much easier to cut and serve.