I have always loved lasagna. It was hard to compete with the traditional meat and cheese version until I developed this recipe. I would choose this healthy-flavor-packed lasagna every single time. This is a dish I even feel good serving to guest. It’s my go-to if we have a vegan or a vegetarian coming over. It totally rocks. The key to this lasagna is to dice the vegetables finely; this creates a layer that mimics the texture and feel of the traditional meat layer, but this taste so much better! Serves 6.

Veggie and Sweet Potato Lasagna

• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 8 oz white or baby bella mushrooms, diced
• 1 red bell pepper, diced
• 1 carrot, peeled and diced
• ½ teaspoon Herbes de Provence
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• ¼ cup tomato paste
• 24 oz jar of prepared tomato marinara sauce
• 2 cups of pureed sweet potato (from approx 2 sweet potatoes)
• 1 package (9 oz) no boil whole wheat lasagna noodles
• 2-3 tomatoes, thinly sliced
• 3 tablespoons bread crumbs
• 2 tablespoons extra virgin olive oil

 

• To make the sweet potato puree, pierce the skin in several places with a knife. Either set the sweet potatoes on a baking sheet lined with tin foil, bake at 350 degrees for an hour, or set them on a microwave safe plate and microwave for 10-15 minutes or until tender. Peel the skin and discard. Mash insides with a fork. Set aside.
• In a large sauté pan over medium high heat, add 2 tablespoons extra virgin olive oil. Add the onion, garlic, mushrooms, red bell pepper, carrot, Herbes de Provence, salt, and pepper. Sauté for 8-10 minutes. Add the tomato paste and mix well. Add ½ the jar of marinara sauce or about 1 ½ cups. Allow the mixture to come to a boil and remove from heat.
• Preheat the oven to 400 degrees F. Divide the box of noodles into four even stacks. Assemble the lasagna by covering the bottom of a 9 x 13 inch baking dish with half the remaining marinara sauce (about ¾ cup). Next, lay out one stack of noodles in a single layer. On top of the noodles, spread ½ the vegetable mixture evenly. Top with another single layer of noodles. Next, spread out the sweet potato evenly and top with another layer of noodles. Then, add the remaining vegetable mixture. Top with the remaining noodles and spread the remainder of the marinara sauce over top. Cover the lasagna with thinly sliced tomatoes. Sprinkle the breadcrumbs over top and drizzle with extra virgin olive oil.
• Cover with tin foil and bake at 400 degrees F for 50-55 minutes. Remove the tin foil half way through to ensure the top gets crisp and golden. Remove from oven and let cool 10-15 minutes before serving.

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