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Veggie and Sweet Potato Lasagna

Lasagna doesn’t have to be loaded with fat and calories. This is a
version that is so packed with vegetables and anti-oxidants, it could
actually make you healthier eating it.
Food blogger Mary Jolley, who blogs at My Green Diet, shares her
recipe for Veggie and Sweet Potato Lasagna
Veggie and Sweet Potato Lasagna
2 tablespoons extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
8 oz white or baby bella mushrooms, finely diced
1 red bell pepper, diced
1 carrot, peeled and diced
½ teaspoon Herbs de Provence
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup tomato paste
24 oz jar of prepared tomato marinara sauce
2 cups of pureed sweet potato (from approx 2 sweet potatoes)
1 package (9 oz) no boil whole wheat lasagna noodles
2-3 tomatoes, thinly sliced
3 tablespoons bread crumbs
2 tablespoons extra virgin olive oil

The key to this lasagna is to dice the vegetables finely; this creates a layer that mimics the
texture and feel of the traditional meat layer, but this taste so much better! Serves 6.

1. To make the sweet potato puree, pierce the skin in several places with a knife. Either set
the sweet potatoes on a baking sheet lined with tin foil, bake at 350 degrees for an hour, or
set them on a microwave safe plate and microwave for 10-15 minutes or until tender. Peel
the skin and discard. Mash insides with a fork. Set aside.

2. In a large sauté pan over medium high heat, add 2 tablespoons extra virgin olive oil. Add
the onion, garlic, mushrooms, red bell pepper, carrot, Herbs de Provence, salt, and pepper.
Sauté for 8-10 minutes. Add the tomato paste and mix well. Add ½ the jar of marinara
sauce or about 1 ½ cups. Allow the mixture to come to a boil and remove from heat.

3. Preheat the oven to 400 degrees F. Divide the box of noodles into four even stacks.
Assemble the lasagna by covering the bottom of a 9 x 13 inch baking dish with half the
remaining marinara sauce (about ¾ cup). Next, lay out one stack of noodles in a single
layer. On top of the noodles, spread ½ the vegetable mixture evenly. Top with another
single layer of noodles. Next, spread out the sweet potato evenly and top with another layer
of noodles. Then, add the remaining vegetable mixture. Top with the remaining noodles
and spread the remainder of the marinara sauce over top. Cover the lasagna with thinly
sliced tomatoes. Sprinkle the breadcrumbs over top and drizzle with extra virgin olive oil.

4. Cover with tin foil and bake at 400 degrees F for 50-55 minutes. Remove the
tin foil half way through to ensure the top gets crisp and golden. Remove from oven and let
cool 10-15 minutes before serving.

You can find more healthy recipes at Mary’s blog,

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