This hearty sweet potato lasagna is inspired by the beloved Raise-the-Roof Lasagna from the Engine 2 Cookbook, with a special shortcut. Instead of chopping several vegetables, this version uses Plant Strong Portobello Burger Mix to bring rich mushroom flavor and hearty texture while saving prep time.
Layered with whole grain noodles, seasoned tofu, spinach, sweet potatoes, tomato sauce, and a creamy cashew ricotta, it’s a comforting plant-powered meal perfect for feeding a crowd.
Plant Strong Team
10-12
30 minutes
1 hours
Dinner
A longtime favorite from the Engine 2 kitchen gets a streamlined update. Inspired by the Raise-the-Roof Lasagna, this version leans on Plant Strong Portobello Burger Mix to deliver deep, savory flavor without all the chopping. Whole grain noodles are layered with tofu, spinach, mashed sweet potatoes, tomato sauce, and a creamy cashew ricotta for a rich, satisfying lasagna that’s hearty enough to serve a crowd.
1 package Plant Strong Portobello Burger Mix
1 bag frozen mixed vegetables (corn, green beans, carrots, peas)
1 package firm tofu, drained
½ tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 Roma tomatoes, thinly sliced (or a handful of cherry tomatoes, sliced in half)
1 cup raw cashews
½ large onion
2 tsp onion powder
2 tsp garlic powder
4 tsp white or apple cider vinegar
Water as needed for blending
Soak cashews for 10-15 in hot water.
Add the cashews, onion, onion powder, garlic powder, vinegar, and a splash of water to a blender or food processor. Blend until smooth and creamy. Set aside.
Preheat oven to 400F.
Prepare Plant Strong burger mix to package instructions.
Over medium-high heat, cook burger mix as big patty, 3-4 minutes on each side or until golden brown. Set aside.
In a large bowl, crumble tofu and burger patty. Add frozen mixed vegetables and mash to combine.
In a separate bowl, mash your sweet potatoes and combine with frozen spinach. Make sure to let the spinach thaw, and squeeze out any excess water.
Cover the bottom of a 9” x 13” casserole dish with a layer of pasta sauce. Add a layer of noodles. Cover the noodles with sauce.
Spread the vegetable tofu mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce.
Evenly spread a layer of cashew ricotta over the sauce.
Cover with a layer of your sweet potato and spinach mixture.
Add another layer of sauce, the final layer of noodles, and the sliced (or cherry) tomatoes.
Cover with parchment paper and foil. Bake in the oven for 45 minutes.
After 45 minutes, remove the cover and bake for 15 minutes, or until the lasagna is golden brown. Serve immediately.
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