- October 17, 2018 at 10:04 pm #392276
Vegan Eggplant Lasagna
1 tbs olive oil
1 clove garlic, minced
1 eggplant, diced
2 10-oz pkg frozen chopped spinach, defrosted
64-oz jar pre-made tomato sauce
1 lb lasagna noodles, uncooked
First, preheat the oven to 375°.
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two to three min, then add in the diced eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 more min.
Next, cover the bottom of a 9×12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with a layer of 4 or 5 of the uncooked noodles.
Cover this layer of noodles with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thin layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 min.
Noodles are fully cooked and soft enough when they can be easily pierced with a fork. Serves 6