Rip Esselstyn Engine 2 Lasagna is the most delicious, healthy, fiber filled vegetable lasagna that I have ever found.  Made.  Eaten.  Anywhere!  Having watched the documentary “Forks over Knives”, and it’s spin-off “Engine2Diet,” I was impressed by how yummy this vegan lasagna looked.  So…I thought I’d give cooking it a try.  The recipe with more detailed instructions can be found at this link: http://vegetarian.about.com/od/vegetarianlasagnarecipes/r/engine2lasagna.htm.

Sweetheart by Janna

I have to confess that I was initially quite leery of making this recipe, especially when I saw the long list of healthy ingredients.  How could any lasagna not containing loads of dairy or meat taste good?  But, motivated to give it a try, I spent the next three hours chopping, browning, mixing, and cooking.   My house was filled with the most delicious scents of toasted garlic, onions, and sauteed mushrooms.

Dicing an onion and an entire head of garlic (yes – the whole thing) I added both ingredients to a non-stick pan and browned until softened.  I washed and sliced a package of mushrooms (I forgot to take a picture here – sorry) and added it to the mix until its juices filled the pan.  With a slotted spoon, I removed the mushrooms, onions, and garlic from the pan, leaving behind only the liquid.  To the liquid, I added a chopped head of broccoli and a bowl of chopped carrots.  These cooked in the liquid until they brightened in color and softened slightly.

Removing the broccoli and carrots from my non-stick pan, I added both to my bowl of onion, garlic, and mushrooms and mixed all together.  Back into the pan, I added chopped red peppers and a can or organic corn which I had thoroughly rinsed.  These I also cooked until they were softened.  I added both to my vegetable bowl and again mixed.

To assemble my lasagna, I coated the bottom of my baking dish with a layer of spaghetti sauce and then a layer of noodles.

The end result: layers of bubbling, yummy delight!