Tuesday, February 15, 2011

Vegan Lasagna

1 medium eggplant, 1/4" dice
1/2 cup olive oil
8 ounces of spinach, I like baby
2 garlic cloves, minced
1 tsp ground cumin
1 cup chopped mushrooms, chopped
9 lasagna noodles, oven ready or not

Sauce Ingredients
1 tbs olive oil
1 onion, chopped
2 garlic cloves, minced
28 oz can of chopped tomatoes, or equal fresh chopped
1 tsp cane sugar
2 tbs chopped basil
shredded mozzarella, one package  I use Daiya cheese ( a tiny bit in each layer)
salt & pepper

Vegetable Mix
Heat olive oil in large frying pan & cook the eggplant for 3 minutes.
Add spinach, mushrooms, garlic & cumin.
Cook until vegetables are tender.

Heat olive oil in a small saucepan & saute the onion 
& garlic for 2 or 3 minutes. 
Add the tomatoes, sugar & chopped basil.  
Add salt  & pepper to your own taste. Bring to a boil & reduce heat, 
simmering for 5 minutes.  Cook a little longer if using fresh tomatoes.

Put it all together!
Ladle a little juice from the sauce into the bottom of your lasagna pan.
Lay down 3 lasagna noodles. Spoon half of your vegetable mixture 
onto the noodles & top with 1/4 of the mozzarella. 
Repeat this layer once,  except for the spoonful of juice 
from the sauce. On the top layer, lay down  3 lasagne noodles 
& put the entire tomato mixture on top of the noodles.  
Put the remaining mozzarella on top of the tomato mixture.
*You can also stuff giant cannelloni tubes with this and add 
the tomato mix & cheese on top of them.

Now, put this in the oven at 375ÂșC & bake for 30 minutes 
until cheese is melted on top.  A few minutes under the 
broiler can help wonky vegan cheese.

1 comment:

Vegan Wheekers said...

That looks yummy! Makes me crave for lasagna now. And that's such a cute little squirrel!