Sweet Potato Lasagna

After years of being one of the world's top triathletes, Rip Esselstyn decided to join his father, Dr. Caldwell Esselstyn in promoting a plant-based diet. Dr. Esselstyn, was a top cardiac surgeon at the Cleveland Clinic and completed one of the most extensive studies on the relationship between the heart and diet, which showed that a plant-based diet can reduce and even eliminate heart disease.

Rip's been on a mission to teach people how the food they eat affects their health. As a firefighter in Austin, TX, Rip actually transformed the rest of the firefighters at the Engine 2 firehouse into plant-based rescuers. Next came his book, the Engine 2 Diet, and in 2009, he joined Whole Foods Market as a Healthy Eating Partner Rip, raise awareness for the company’s team members, customers, and all of America about the health benefits of eating a plant-strong diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds. 

This is the first recipe I made from the Engine 2 Diet. I love lasagna and l love sweet potatoes so when I came across Rip’s ‘Raise-the-Roof’ Lasagna I was super excited! It was DELICIOUS and so I’ve made this time and time again for family dinners, potlucks, and even to keep as frozen meals to take to work. Every time I do, it's an absolute hit! Thank you Rip! I have no doubt you'll love it too. Feel free to amend up the veggies, herbs, and spices to satisfy your taste buds. 

Serves 4

Ingredients:

16 oz spinach, frozen or fresh

2 sweet potatoes, chopped

2 boxes lasagna noodles, brown rice

1 onion, diced

1 head of broccoli, diced

2 carrots, diced

1 c mushrooms, diced

2 red bell pepper, diced

1 c corn

1 tsp garlic granules

½ tsp cayenne pepper

1 tsp oregano

1 tsp basil

1 tsp rosemary

48 oz pasta sauce, SOS-free preferred

4 tomatoes, sliced thin

¾ cup raw cashews

Make Sweet Potato layer: Preheat the oven to 400 degrees. If using frozen spinach, let it thaw. Cut up the sweet potatoes and steam them on the stovetop. To do this you should have a steam basket inside a pot that has 2 inches of water at the bottom. Put sweet potatoes in the steamer, cover with a lid, and let steam for about 12-15 minutes. When the potatoes are soft, transfer them to a bowl, and mash them with a potato masher.

Make Noodles: Fill a large pot with enough water to cover the lasagna noodles and bring it to a boil on the stove. Set a timer for how long the noodles should cook for according to the box, you want them to be slightly al dente and not overcooked because they will be heated again. Add the lasagna noodles once the water is boiling. When the noodles are done, gently pull them out with a tong and lay them gently on a plate. If the timing is right you can place the pasta directly on top of the first layer of vegetables or the second layer of sweet potatoes.

Make Vegetable Layer: Sauté the onion, broccoli, and carrots in a nonstick pan. Keep the pan covered and if the veggies start to stick add a little water as needed. Once the onions are translucent, add the peppers and mushrooms, and herbs. Once the veggies are soft stir in the corn. Move them to a large bowl.

Assemble: Cover the bottom of a 9x13 in casserole with a layer of sauce. Add a layer of noodles and cover with sauce. Spread the vegetable mix over the sauced noodles. Cover with second layer of noodles and sauce. Add the spinach and then cover with mashed sweet potatoes. Add a final layer of noodles, and top with sauce. Cover the lasagna with thinly sliced tomatoes.

Cover with foil and bake in the oven for 45 minutes. Grind cashews in a coffee or spice grinder. Make sure there is no moisture in the grinder before adding the cashews and do not over grind - both will turn the cashews into a paste rather than a powder. After 45 minutes, remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.