vegan -Vegan Lasagna Bake

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* Exported from MasterCook *

 

Vegan Lasagne Bake

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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

red wine or vegetable broth for sauteing

2 tablespoons virgin olive oil

2 tablespoons thyme

2 tablespoons rosemary

2 tablespoons basil

1 26 oz jar spaghetti sauce or homemade if possible

oregano

salt/pepper (optional)

soy mozzarella or soy parmesan (optional)

 

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 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

 

 

 

Source:

" vegweb "

 

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Per Serving (excluding unknown items): 31 Calories; trace Fat (11.1% calories

from fat); 1g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

 

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