RECIPE: Eggplant and Mushroom Lasagne (Vegan)

[Guest guest]

My own lasagne for our two-person household which always has one of us

watching my weight ;=)

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EGGPLANT AND MUSHROOM LASAGNE (VEGAN)

 

(This serves 2 but can be doubled, trebbled, etc. for more. No prob.)

 

This dish is, however, not recommended for freezing.

 

Preheat oven to 400 F. Put water on for noodles.

 

One pound of eggplant - sliced thin and sauteed lightly until tender

(steaming works okay) - if I don't have enough eggplant, I slice in

zuccini and yellow summer squash too.

 

One and a half cups homemade tomato pasta sauce (recipe at foot of page

- I make up a bunch and freeze mine) OR your favourite commercial one.

 

Quarter pound or more mushrooms - sliced and sauteed/steamed

 

Half cup mozzarella 'cheez' - grated

 

Quarter cup parmesan 'cheez' - grated

 

Half pound tofu (I use firm and thin out with veg. stock) - whooshed in

blender and seasoned with salt, pepper, dash of tabasco, half the soy

'parmesan' - other seasonings, your choice.

 

Quarter cup brown breadcrumbs

 

Herbs: parsley, thyme, oregano - your pick

 

salt and pepper to taste.

 

Lasagna noodles - However many you need for your usual lasagna. I used

five or six wholewheat noodles for an 8 by 10 inch baking dish (there

are just two of us here) and skimped on the middle layer of noodles). That

size dish usually takes 9 or so strips of lasagne.

 

Method:

Cook noodles for around ten minutes while the eggplant is being sauteed.

Lightly sauce the bottom of the baking dish, add layers of noodles,

sauce, eggplant, mushrooms, soy 'mozzarella', herbs, salt and pepper,

etc. (just as with any lasagne). Top with tofu sauce and breadcrumbs with

soy 'parmesan' and bake for 20 minutes or so.

 

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QUICK PASTA SAUCE

 

(I double or treble this amount and freeze in batches)

 

One medium onion, half a medium carrot, and two or more garlic cloves

chopped/grated and sauteed in olive oil.

 

Two Tablespoons fresh herbs - oregano, thyme - whatever - or use half

amt. of dried

 

28 Ounce Can of crushed tomatoes.

 

Bring to boil, lower heat and simmer for around twenty minutes, longer

if you have the time. Sauce should be a bit like sloppy porridge in texture.

 

From Pat (veggiehound)

 

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