Sweet Potato Lasagna

1 onion, chopped

1 small head of garlic, chopped

8 oz mushrooms, chopped

1 head broccoli, chopped

2 red bell peppers, diced

1 package firm tofu

½ tsp cayenne pepper (optional)

1 tsp dried oregano

1 tsp dried basil

1 tsp dried rosemary

2 jars marinara/spaghetti sauce (no sugar added)

2 boxes whole wheat lasagna noodles, uncooked

16oz frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 romatomatoes, thinly sliced

1 cup raw cashews, ground

Preheat oven to 400F. Sautethe onion and garlic on high heat for 3 minutes in a nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl. Reserve the mushroom liquid in a pan to sauté the other veggies. Sautethe broccoli for 5 minutes and add to the mushroom bowl. Sautethe peppers until they just begin to soften. Add them to the veggie bowl. Drain the tofu by wrapping in paper towels, and pressing. Break it up directly inthetowel and stir it into the veggie bowl. Add cayenne and herbs to the veggie bowl and stir. To assemble, cover the bottom of a 9x13 inch casserole with a layer of sauce. Add a layer of noodles and cover the noodles with sauce. Spread the veggie mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Top with the spinach. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and the last topping of sauce. Cover the lasagna with thinly sliced tomatoes. Cover with foil and bake in oven for 45 minut4es. Remove foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit 15 minutes before serving. Makes 12 servings.

Be sure to consider your portion sizes (especially for protein and carbs). This dish leans more toward being a side dish with the carbs(sweet potatoes and noodles).