Eggplant/zuke/spinach lasagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 1 | Zucchini | |
| 1 | bunch | Fresh spinach; (or box frozen) |
| 1 | large | Purple onion-chopped coarse |
| Garlic to taste | ||
| Italian mixed seasoning | ||
| ½ | cup | Vegetable broth |
| Box of spinach lasagna | ||
| 1 | Jar fatfree seasoned marinara | |
| Soy cheese; grated and to taste | ||
Directions
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 ½ " slices. wash and chop spinach into ½ " 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.
Posted to fatfree digest by elle <elle@...> on Nov 18, 98, converted by MM_Buster v2.0l.