This recipe is inspired by a video I watched on Netflix by Rip Esselstyn. The video was called Engine 2, Kitchen Rescue. I loved it. I tried to create one of the recipes that he made on the show. It’s a high protein lasagna with loads of fiber. I made it my way, and it turned out awesome and Hubby loves it. I used what I had in my pantry and fridge. I made a huge dish and he’s been having his lunch out of it for three days and wants more!
This recipe feeds four or more with hearty appetites.
- Onion – 1 large cut into large slices
- Mushrooms – baby bella sliced
- Green Pepper – sliced into thick slices
- Broccoli – 1 bag frozen florets
- Corn – 1 can drained
- Brussel sprouts – 1 cup chopped
- Tofu – 1 pack medium firm (crumbled by hand)
- Tomatoes – 4 Roma thinly sliced
- Sweet potato – 2 large (pricked with a form liberally all over, nuked for 12 min together in the microwave, then mashed with a fork)
- Salt to taste
- Pesto – store bought
- Tomato sauce – 1 box or large can
- Parmesan cheese – freshly grated (Vegans can use grated cashews. I’ve heard they are really good. I will try next time I use this recipe.)
- Fresh Basil – handful of leaves
- Lasagna – box of strips ready to bake
Preheat oven to 400 degrees F.
Cook the sliced onions, sliced mushrooms, and sliced green peppers in a preheated skillet/pan (should be very hot). Stir frequently at first to avoid burning the vegetables then stir frequently as they cook quickly in their own juices. They will have some browning from the onions and that is desired. No need to add oil but you can add some salt. I like to add apple cider vinegar at this time (love the stuff).
I used a metal pan because my Pyrex dishes weren’t big enough.
First add tomato sauce and then pasta strips to cover the bottom of the pan (sorry I don’t have pix). Mix all the cooked ingredients together with the raw veggies and crumbled soy. I used a big mixing bowl. I also added some pesto and then put everything on top of the first layer of pasta strips.
Layer with tomato sauce and then mashed sweet potato (I like to add the juice of a half lemon to the potato to bring out the flavor). Use your hands, so much easier. Just make sure nothing is too hot or you’ll burn your fingers.
Layer with pasta and with some more tomato sauce.
Add basil leaves and sliced tomatoes
Sprinkle with freshly grated Parmesan cheese or if you want to make this vegan use grated cashews. I will post a picture when I bake with grated cashews.
Bake covered for 45 minutes then remove cover and bake for 15 minutes. Remember it’s at 400 degrees F.
Let stand a few minutes to settle and serve with garlic bread or just by itself.