Spinach Eggplant Lasagna
This Spinach Eggplant Lasagna recipe is super easy and filling. You don't even have to cook the noodles ahead of time! Use whole wheat pasta if possible, and organic vegetables too.
• 1 Tablespoon Olive Oil
• 1 Clove Garlic, minced
• 1 Medium Eggplant, diced
• 20 ounce package frozen Spinach, defrosted and drained
• 8 cups Organic Vegan Tomato Sauce (I like Muir Glen)
• 1 pound Lasagna noodles
Preheat the oven to 375.
In a medium frying pan, heat olive oil over medium heat. Sautee the garlic for 2 minutes. Add eggplant and stir. Cover the frying pan and cook until eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with about 2 cups of the tomato sauce. Layer 4 or 5 of the uncooked lasagna noodles. Cover with a thin layer of tomato sauce, then the eggplant, then another thin layer of the sauce. Add another layer of noodles followed by a thin layer of sauce, then add the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45 to 50 minutes. Noodles are done when they can be pierced with a fork.
You can also add pureed tofu and/or mushrooms to this recipe for variety.
Makes 4 to 6 Servings
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Do you make your own pasta? Read about a variation of this recipe featured by our friend Matt at
No Meat Athlete
at this blog post.
No Meat Athlete Spinach Eggplant Lasagna Blog Post.
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