Dr Oz Firefighters Fire Drill Sweet Potato And Vegetable Lasagna Recipe
Dr. Oz aids a team of 3 Chicago firefighters who have been ignoring the alarms and have fallen victim to the likes of hypertension, heart disease and obesity. Rip Esselstyn shared this Vegetable Lasagna Recipe with Mauricio the Chicago Firefighter for his Fire Drill Weight Loss Challenge — Dr Oz Sweet Potato And Vegetable Lasagna Recipe Engine 2 diet
Drill 1: Extinguish Dairy and Processed Foods
Weeks 1-2
No dairy of any kind. This includes all dairy–milk, cheese, creams, yogurt, butter, ice cream, and sour cream. Also, no processed or refined foods–and that means white rice, white flour, white pasta, white bread, and anything else that is processed: cakes, cookies, unhealthy chips, sodas, etc.
Below is a lasagna recipe that replaces cheese full of artery clogging fat and beef loaded with dietary cholesterol with antioxidant-rich vegetables the fiber of whole grain noodles. It’s less than half the calories of traditional lasagna!
Dr Oz Sweet Potato & Vegetable Lasagna Recipe
Serves 10-12 – 400 calories per serving
Ingredients
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package firm tofu
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp oregano
1 tsp rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 oz frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Directions
Preheat oven to 400. Saute the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
Cover the bottom of a 9×13 inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the over for 15 minutes. Let sit for 15 minutes before serving.
{ 3 comments… read them below or add one }
My husband begged me to make this recipe for him so I started early one morning chopping, thawing, boiling and mashing. Those were just the preparation steps to get the ingredients ready. Finally, I started to assemble the ingredients in the 9×13 casserole as specified in the recipe and the casserole was to the brim after the vegetable layer was added…and there were 8 more layers to go! I took out half the vegetable mixture and started with the remaining layers. I ended up leaving out the final noodle and tomato layer because there was no way it was going to fit.
It’s in the oven now so I don’t have a comment on how the recipe tastes yet but there is a serious flaw in the recipe design. It cannot fit in any 9×13 casserole I have ever seen and it was extremely frustrating to go through the hours of preparation only to have the recipe not come near to fitting in the cooking dish.
I just made this lasagna today and really liked it. My 7 year old struggled with all of the veggies but due to the flavor was able to get down most of his portion with out too much complaining. My 8 year old gobbled most of it up and complained very little. These are vegetables going into my children and I heard no choking of any kind. I was very pleased with the flavor myself and loved the big size as I plan to freeze single portions for myself to have at lunch. Great to eat something so tasty and healthy. The recipe does need a larger pan and I’d recommend buying some veggies already chopped as it was time consuming. I’ll make it again.
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