Meatless Monday Presents: Sweet Potato Lasagna!

This is a dish that I make almost weekly for my family. At first, they were a little intrigued and honestly even a little disappointed that this was not a classic lasagna, but after giving it a try again, they realized that this really is delicious. It is full of flavors that they all love, and the sweet potato adds the perfect texture as pasta did and yet, it is even better because it adds a beautiful dose of sweetness that works perfectly with this dish!

Check out what our friends over at Powered by Produce had to say about this recipe:

This recipe is from the Engine 2 Diet, a book about a group of Austin, TX firefighters who went vegan for one month to lose weight (some lost more than 20 lbs), lower their cholesterol (one went from 344 to 196), and improve their overall health.

Wow! Sounds awesome!



Lasagna noodles (I used no-boil. If not using no-boil, be sure to follow the directions on the package.)
1 can sweet potato puree
Marinara sauce
2-3 garlic cloves, minced
Vegetables, like:
Sliced mushrooms
Shredded carrots
Chopped bell peppers
Chopped onion
Sliced tomato


Preheat oven to 400 degrees.

Cook the vegetables (except sliced tomatoes, if using) in a pan with garlic and some water or olive oil, until the vegetables reach desired firmness.

Put a thin layer of marinara sauce on the bottom of the lasagna pan, then layer the noodles, sweet potato puree, vegetables, and marinara sauce in a pan until you reach the top of the pan. Top with sliced tomatoes (if using).

Cover with foil and bake 45 min – 1 hour, or until the lasagna is cooked all the way through and the noodles are soft.





Quick Tip: Freeze this whole casserole until ready to bake.

Thank you Powered by Produce for this great recipe.