Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

"If you've heard about the Engine 2 Diet and want to try an Engine 2 approved recipe, here's a sample recipe to try. This is Rip Esselstyn's "Raise the Roof" sweet potato vegetarian lasagna. It's so good, he says, that he served it at his own wedding! It's also low in fat and cholesterol-free. Recipe courtesy of The Engine 2 Diet, by Rip Esselstyn. When I made this recipe, I only needed one box of lasagne noodles because the veggie mixture was so plentiful that I couldn't fit in another layer. The flavor is great, and I think you could use rotini noodles and bake it in a casserole dish for an easier preparation. (Leave the sweet potatoes in chunks if you do that.) Notice that the recipe doesn't call for any oil. If you use a non-stick wok, just add a little water to the bottom and it works just fine."
Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna created by mersaydees
Ready In:
1hr 30mins
12 slices




  • Pre-heat oven to 400 degrees.
  • Sauté the onion and garlic on high heat for 3 minutes in a wok or 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 with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
  • Drain the tofu by wrapping in paper towels. 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 sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
  • Cover with 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.

Join The Conversation

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  1. Wishing B.
    I recently saw a vegan lasagna where someone added cooked red lentils to the sauce and I thought it was interesting. I know this recipe already has a lot of ingredients but I thought I would toss it out there. I do spinach instead of broccoli.
  2. gracie.luke
    I have to say, after reading all of the reviews of how great it is, I had very high hopes. Next time I think I will add ALOT more mushrooms sautéed in either balsamic vinegar or Braggs liquid aminos, and omit the sweet potatoes.
  3. Sara A.
    The meat eaters in my family like this so much they ask for it now at all big family dinners. They couldn't believe there was no cheese in it. I forgot the broccoli which was good as that is not a favorite veg and had doubled the mushrooms.. My four year old asked for seconds.
  4. John N.
    i add about a third of a cup of nutritional yeast to the sweet potato. it is excellent! this is the best lasagna recipe!
  5. John N.
    I added nutritional yeast to the sweet potato



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