ROCKIN’ Vegetable Lasagna Recipe

Served this up at my husband's 40th birthday party to a houseful of meat-lovers. EVERYONE was floored by its awesomeness.  I can't wait to make it again.

Enlist a kitchen helper to put this ROCKIN' vegetable lasagna recipe together.  There's nothing complicated about pulling it together, but it does take some time to get everything chopped.  The trick to making this dinner simple is prepping all the ingredients first.  It's well worth all the effort, too!


serves 12

  • 1 yellow onion, chopped
  • 12 garlic cloves, minced
  • 12 button mushrooms, sliced
  • 1 head broccoli, chopped
  • 2 carrots, chopped
  • 2 red bell peppers, seeded and chopped
  • 1 (14.5-ounce) sweet corn, rinsed & drained
  • 1 package firm tofu
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 quarts pasta sauce
  • 2 boxes lasagna noodles
  • 2 (10-ounce) bags frozen spinach, thawed & drained
  • 2 sweet potatoes, cooked & mashed
  • 6 Roma tomatoes, sliced thin
  • 1 cup raw cashews, ground

Heat oven to 400ºF. degrees.

Sauté the onion, garlic, and mushrooms on medium-high heat in just enough water to cover the bottom of the pan. Cook until onion is tender, 8 minutes.  Transfer to a large bowl.  Reserve any liquid in the pan.  Sauté the broccoli and carrots for 5 minutes and add to the vegetable bowl.  Sauté the bell peppers and corn until crisp tender.  Add them to the vegetable bowl.

Drain the tofu well.  Break it up and mix into the vegetables.  Add spices and toss.


Cover the bottom of a 9-inch by 13-inch casserole dish with a layer of sauce. Add a layer of noodles.  cover the noodles with sauce.  Spread the vegetable mixture over the sauced noodles.  Cover with a layer a noodles and another layer of sauce.  Add the spinach to the second layer of sauced noodles.  Cover the spinach with the mashed sweet potatoes.  Add another layer of sauce, the final layer of noodles, and a last topping of sauce.   Cover the lasagna with thinly sliced Roma tomatoes.

Cover the dish with foil and bake for 45 minutes.  Remove the foil, sprinkle with ground cashews, and return to the oven for 15 minutes.  Let it stand for 15 to 20 minutes before serving. Divide into 12 servings.

Serve with a dark leafy green salad on the side.

I got this AWESOME recipe from The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds