Eggplant and Spinach Lasagna

[Guest guest]

My son made this for our dinner last night while I was teaching.

It's really delicious. He used jarred pasta sauce instead of tomato

sauce. Isn't it great when the kids get old enough to start helping

out in the kitchen!!! Now that he's driving, he even went shopping

for the ingredients himself. I think I could get used to this:-)

 

Kathy

 

 

 

* Exported from MasterCook *

 

Eggplant and Spinach Lasagna

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces lasagna noodles

2 tablespoons olive oil

1 medium-size eggplant -- peeled and chopped

3 cups tomato sauce -- homemade or store-bought

32 ounces firm tofu -- drained and crumbled

10 ounces frozen chopped spinach -- cooked according to

package directions and well drained

salt and freshly ground black pepper

1/2 cup shredded vegan mozzarella cheese -- optional

 

Preheat oven to 350ºF. Cook the lasagna noodles in a large pot of

salted boiling water, stirring occasionally, until al dente, about 10

minutes. Drain the noodles and spread out on a work surface to keep

them from sticking together.

 

Heat the olive oil in a large skillet over medium heat. Add the

eggplant and cook, stirring occasionally, until tender, about 10

minutes. Stir in the tomato sauce and set aside.

 

In a large bowl, combine the tofu and spinach, blending well. Season

with salt and pepper to taste. Set aside.

 

Spread a thin layer of the sauce over the bottom of a 9-x-13-inch

baking dish. Add a layer of noodles and top with half of the tofu

mixture, spreading it out evenly. Finish with a layer of noodles and

the remaining sauce.

 

Bake for 30 minutes. Remove from the oven and sprinkle with the

vegan cheese, if using. Continue to bake until hot and bubbly, about

15 minutes more. Let rest for 10 to 15 minutes before serving.

 

Serves 6 to 8.

 

Source:

" Vegan Planet "

S(Page):

" 380 "

Copyright:

" 2003 "

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Per Serving (excluding unknown items): 434 Calories; 13g Fat (25.0%

calories from fat); 23g Protein; 62g Carbohydrate; 7g Dietary Fiber;

0mg Cholesterol; 794mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean

Meat; 3 Vegetable; 1 1/2 Fat.

 

NOTES : Adding cooked chopped eggplant to the tomato sauce gives this

dish substantial texture. Since vegan mozzarella doesn't melt well,

I make it an optional ingredient. Other topping ideas include vegan

Parmesan cheese or a sprinkling of Gomasio.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543