Vegan Sweet Potato Lasagna

Ingredients:

1 Onion, chopped

4 Cloves Garlic, chopped

8 ounces Mushrooms, sliced

4-5 cups steamed Broccoli, Cauliflower, Carrots

1 teaspoon Oregano 

1 teaspoon Basil

1 teaspoon Parsley

2 jars Pasta Sauce or make your own, (2 jars if your use uncooked pasta, only one if using cooked pasta)

1 pound Whole Wheat Lasagna Noodles, uncooked or cooked it's up to you

1 cup Frozen Spinach, thawed and drained ( I tried to squeeze out as much water as possible)

3 Large Sweet Potatoes, baked and mashed

6-8 Roma Tomatoes, sliced thin

-Start by baking your sweet potatoes first. Scoop out and mash by hand or mixer. You can do this ahead of time or use left overs that what I did. 

- Steam your Broccoli, Cauliflower and Carrots. I used left over vegetables. 

- In a large pan I put a little water with Oregano, Basil and Parsley and added the sliced Mushrooms and Onions. Just keep adding a little water as needed. Then add the steamed vegetables and mix with the mushroom and onions. 

-Cover the bottom of your pan with your pasta sauce. 

- Add a layer of noodles and sauce. Use a lot of sauce if uncooked. 

-Next put all the steamed veggie, mushroom, onion mixture on top. I put all of it on this layer

-Add another layer of noodles and more sauce, just remember add a lot of sauce if using uncooked pasta

-Evenly distribute the spinach next.

-Now add the mashed sweet potatoes, all of them

- On top the sweet potatoes add sauce, noodles and more sauce

- The last topping - add your thinly sliced Roma Tomatoes

Cover and Bake for about an hour in a preheated over to 400 degrees. The last 15 minutes of baking time take the foil off. Let it rest about 15 minutes before cutting and serving. I used a baking pan that is a little larger than an 9x12.