Ingredients
- 1 large eggplant
- 4 portobello mushrooms - sliced
- 8 oz. spinach - chopped
- 1 pkg. lasagne noodles (16 oz.?)
- 9 cloves garlic - peeled (and hard end cut off) (chop one clove)
- 1 medium onion - chopped
- vegan red wine or vegetable broth for sauteing
- 2 tablespoons virgin olive oil and thyme, rosemary, bazil, oregano
- 1 jar (26oz) spaghetti sauce or homemade if possible
- salt/pepper (optional)
- soy mozzarella or soy parmesan (optional)
Directions
Pierce eggplant with a fork a few times. Spray small baking
sheet with nonstick spray and bake at 375 degrees for 45
minutes. Turn often to prevent burning. When finished, let
cool.
At same time, lay out one square of aluminum foil. Place 8
(save ninth for later) cloves of garlic in center, sprinkle
with desired amounts of herbs and cover in olive oil. Wrap
aluminum in packet and place on rack in oven. Bake at 375
for 20 minutes (you can do this along with Eggplant).
Boil lasagne noodles according to package directions.
Drain.
Saute onions and ninth, chopped garlic clove in vegan wine or
broth. When onions are clear, add mushrooms and saute until
soft. At last moment, add spinach (already defrosted, if
frozen) and a tablespoon or two of water if liquid has dried
up. Saute for one minute or so and remove from heat.
Peel the cool eggplant and dice the pulp. Place pulp in
bowl and add mushroom/spinach/onion mixture and garlic
packet. Mix Well. Add salt/pepper if desired.
On bottom of 9x12 (or so) baking pan, coat with a thin layer
of sauce. Layer lasgne noodles, vegetable mixture (and soy
cheese, if desired). Repeat. If no soy cheese is used, end
with vegetables. If soy cheese is used end with a layer of
noodles and then soy cheese on top.
Bake at 375 for 45 minutes.
Serves: 6-8
Preparation time: 1 1/2 hours