pasta - eggplant/zuke/spinach lasagna

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* Exported from MasterCook *

 

eggplant/zuke/spinach lasagna

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 large eggplant

1 zucchini

1 bunch fresh spinach (or box frozen)

1 large purple onion-chopped coarse

garlic to taste

Italian mixed seasoning

1/2 c vegetable broth

1 box spinach lasagna

1 jar fatfree seasoned marinara

soy cheese..grated and to taste

 

boil lasagna noodles till tender, meanwhile

 

simmer chopped onion and garlic in vegetable broth till tender add

Italian seasoning and salt and pepper to taste add marinara (I like

roasted pepper and basil) to onion/garlic mix and blend

 

slice the eggplant and lasagna in 1/2 " slices

wash and chop spinach into 1/2 " strips

spray large pyrex pan with butter flavored spray and layer:

sauce,noodles,soy cheese

sliced vegetables

sauce, noodles, soy cheese, vegetable

top w/ sauce and soy cheese

 

bake 300 for 45 min

 

let set a few minutes before serving

this freezes well and is even better the next day

 

kwvegan vegan

 

 

Source:

" http://www.fatfree.com/recipes/lasagna/eggplant-zuke-spinach-lasagna "

 

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Per Serving (excluding unknown items): 228 Calories; 3g Fat (10.7% calories from

fat); 10g Protein; 47g Carbohydrate; 15g Dietary Fiber; 1mg Cholesterol; 833mg

Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Vegetable; 1/2 Fat.

 

 

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