pasta: vegan eggplant lasagne

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* Exported from MasterCook *

 

Vegan Eggplant Lasagne

 

Recipe By :Jack Bishop

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-08 Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 pounds eggplant (4 medium) -- 1/2-inch dice

2 tablespoons extra-virgin olive oil

4 medium garlic cloves -- minced

salt and ground black pepper

3 cups fastest tomato sauce

12 oven-ready lasagne noodles

12 ounces mozzarella cheese alternative -- shredded

1/2 cup grated parmesan cheese alternative

 

1. Preheat oven to 400F. Toss eggplant, oil, garlic, and salt and pepper to

taste together in large bowl. Spread eggplant out over two large baking sheets.

Roast, turning occasionally, until eggplant is golden brown, about 35 minutes.

Remove eggplant from oven and set aside. Reduce oven temperature to 375F.

 

2. Spread 1/2 cup tomato sauce evenly over bottom of greased 13 by 9-inch

lasagne pan. Lay 3 noodles crosswise over sauce, making sure they do not

overlap. Spoon 1 cup prepared vegetables evenly into pan. Spoon 1/2 cup tomato

sauce over vegetables. Distribute 3/4 cup shredded or 4 slices mozzarella and 2

tablespoons Parmesan evenly over sauce. Repeat layering of pasta, vegetables,

tomato sauce, and cheeses two more times. For final layer, spread remaining 1

cup tomato sauce evenly over fourth layer of pasta. Distribute remaining 1 cup

shredded or 4 slices mozzarella and 2 tablespoons Parmesan evenly over sauce.

 

3. Wrap pan in foil. (Lasagne may be refrigerated overnight or frozen for

several weeks and defrosted in refrigerator.)

 

4. Bake lasagne for 25 minutes (30 minutes if chilled). Carefully remove foil

and continue baking until top layer turns golden brown in spots, about 15

minutes. Remove pan from oven and allow to settle for 5 minutes. Cut into

squares and serve immediately.

 

PER SERVING: 315 calories, 16g protein, 11g fat, 37g carbohydrates, 5g fiber,

1,272mg sodium, 54% vitamin A, 44% vitamin C, 52% calcium

 

Source:

" Natural Health 1999-01 "

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Per Serving (excluding unknown items): 254 Calories; 4g Fat (14.9% calories from

fat); 21g Protein; 34g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 397mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : Roasting concentrates the flavor in the eggplant without the addition of

as much oil as would be required for sauteing. You may substitute zucchini for

the eggplant if you like.

 

Nutr. Assoc. : 3234 0 0 0 1514 0 25072 25073