|
Noodle-less Veggie Lasagna |
Ingredients (use vegan versions):
- 1 large eggplant - thinly sliced
- 1 large sweet onion - wedged
- 5 cloves garlic - minced
- 1 red pepper - diced
- 1 large carrot- shredded
- 2 zucchini - halved and sliced
- 1 lb (500 gram) mushrooms - sliced
- 1/2 cup sliced black olives
- 1/2 cup sliced green olives (I like the marinated kind)
- 16 oz can whole or diced tomatoes
- 1 cup favorite pasta sauce
- 2 cups fresh spinach
- 1/4 cup fresh basil, oregano, or marjoram (dried will work too)
Directions:
Thinly slice eggplant, place single
layer on oil-sprayed pan sprinkle with
freshly ground pepper, and broil for 5-
10 minutes watching closely and
flipping once.
Heat a large pan on medium. Add onion
and garlic, saute in a small quantity
of choice liquid. When onion is
transparent add the rest of the
vegetables except spinach (any
combination will work, whatever you
fancy. Cook until just slightly
tender and most of the liquid
evaporated. Add canned tomatoes
and herbs. Cook another 3-5 minutes.
Coat the bottom of the lasagna pan with
a little tomato sauce/vegetable
liquid. Add a layer of broiled
eggplant (should be crispy but not
burnt). Top with "sautéed" vegetables,
fresh spinach, eggplant, vegetables,
etc. When layers run out, spread
tomato/pasta sauce over top. Sprinkle
with cheese if you desire. Bake
uncovered at 350F for 35 minutes.
Serve with pasta, couscous, mixed salad
greens, or crusty vegan bread.
Serves: 6 ?
Preparation time: 30 minutes
|
