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Karens Vegetarian Lasagna |
Ingredients (use vegan versions):
- 14 lasagna noodles
- 3-4 tbl. olive oil
- 2 cloves garlic, minced
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 small red pepper, chopped
- 2 cans of Hunts Italian Tomato sauce
- 1 tbl. bazil
- 1 teaspoon oregano
- 3 tbl. dry cooking sherry
- 1 can tomato paste
- 1 can vegetarian refried beans
- 3 tbl. salsa
- 2 bunches of spinach, chopped
- 1 bunch cilantro, chopped
- lots of grated soy cheese
Directions:
Serves 6-8.
Heat oven to 350 degrees F.
Prepare lasagna noodles according to package directions. Mix refried
beans with salsa in pan (heat a bit). Heat oil in large pan and saute
garlic for about 30 seconds; add eggplant and stir fry until eggplant
looks tender (but not too tender); add zucchini, basil, oregano,
sherry and stir fry for another 10 minutes. Add the cans of tomato
sauce and tomato paste. Simmer for 15 minutes. Add some sauce to
lasagna pan, place 4 noodles over sauce, add more sauce on top, cover
with 4 more noodles, add refried beans and salsa mixture on top with
spinach (add a little sauce over this layer and cover with 4 more
noodles; add remainder of sauce over the noodles, sprinkle cilantro
and grated soy cheese over the top. Place in oven when heated and
cook for 30-35 minutes. Voila!
Serves:
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