Spinach and Eggplant Lasagna

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a relatively easy lasagna recipe tweaked to vegan perfection, per usual.

Serves: 12?

Preparation time:
Cooking time:

Dietary guidance: v v 


1 dallup olive oil, or tap water
1 clove garlic: minced
1 large eggplant: peeled and sliced
bread crumbs (optional)
20 ounces spinach, frozen: defrosted
one recipe of tofu ricotta (other posted recipe)
8 cups tomato sauce
1 pound lasagna noodles


Preheat the oven to 375 degrees.

(optional bread crumbing of eggplant- it takes a long time, so feel free to do NOTHING to the eggplant, it's still good)
Brush eggplant lightly with water or oil, then cover with bread crumbs.
Heat the olive oil in a medium frying pan over medium heat.
Saute the garlic for 2 minutes, then alternate in the eggplant: put in, flip when golden brown, take out, add new.
(actual lasanga)
Cover the bottom of a 9 X 12-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. sprinkle spinach and ricotta on top.
Add another layer of noodles followed by eggplant, a thin layer of sauce, spinach, and ricotta.
Repeat until you run out of ingredients.
Cover tightly with foil and bake for 45 to 50 minutes.
Noodles are done when they can be pierced with a fork.


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