See also: More Vegetarian Lasagna Recipes
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 medium eggplant, diced
- 2 10 ounce packages frozen chopped spinach, defrosted
- 1 64 ounce jar pre-made tomato sauce
- 1 pound lasagna noodles
Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.
Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.
Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.
Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional information, per serving:
Calories: 347, Calories from Fat: 41
% Daily Value:
Total Fat: 4.6g, 7%
Total Carbohydrates: 65.8g, 22%
Dietary Fiber: 9.2g, 37%
Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%
More Vegetarian and Vegan Pasta Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Tofu and Artichoke Lasagna
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Linguine with Walnut Sauce
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Thai Peanut Sauce
Creamy Artichoke Pasta