Rip Esselstyn's Engine 2 lasagna

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In this video I show you how to make Rip Esselstyn’s Engine 2 lasagna, with one little switch. I make this recipe gluten free . This recipe is from Rip Esselstyn’s Engine 2 diet cook book. This dish is definitely a crowd please and is oil free, gluten free, salt free and totally plant based.

Ingredients
1 onion, chopped

8 cloves of garlic

8 ounces mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

2 red bell peppers, seeded and chopped

1 can corn rinsed and drained

1 package silken tofu

½ teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2- 25 oz (or thereabouts) jars pasta sauce

2 boxes gluten free lasagna noodles

16 ounce frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 roma tomatoes, sliced thin

1 cup raw cashews, ground

Preheat oven to 400 0 F. water saute the onion on high heat for 3 minutes or non-stick pan. Add the garlic and cook for 30 seconds. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Add a little water to the pan if needed and saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels or a dish towel. Break it up directly in the towel, and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To assemble:

Cover the bottom of a 9-by-13 inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of the sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Cover with parchment paper and then foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Be sure to let it cool for 15 minutes so all ingredients stick together and you will be able to get the slice out in one piece.

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http://engine2diet.com/

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Engine 2 Diet Vegan Lasagna, Rip Esselstyn's Engine 2 lasagna.

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