Filling Vegan Lasgna

For tonight's dinner I made the lasagna I saw in the Engine 2 Kitchen Rescue a few days ago: "Raise the Roof Sweet Potato Lasagna." I had no idea a vegetable dish could be so heavy to lift! That should give you an idea of how substantial this meal is. I have never put so many veggies into one entree! Since this was a first attempt at making this dish, I decided to have the backup plan of a platter full of brats for the meat-eating members of the family as a just in-case. (I wasn't sure if whole-wheat noddles and sweet potatoes would really say "lasagna.") Those brats were eaten enthusiastically, but there really would not have been a need to have multiple dishes on the table. This lasagna, thanks to the cashews crumbled on top, enticed everyone, too. We had more than enough left-overs for meals to come. Jamieson declared this my best lasagna yet. Chopping all the veggies took quite a lot of time (especially since we were dyeing Easter eggs at the same time). The ingredients include onions, garlic, mushrooms, broccoli, carrots, red pepper, sliced tomato, and cooked mashed sweet potato. Fortunately, there's no need to precook the noodles; smothering them in the pasta sauce gets the job done. So, this lasagna won't be a weekly meal, but it will definitely come out again for weekends or special occasions when I need a substantial and tasty dinner. Truly, no one missed having a meat filling. My headache-prone head appreciated having only simple spices -- oregano, basil, rosemary, cayenne pepper -- and no mystery seasonings in any sausage or pasta sauce to worry about. This recipe was a winner.