RICH VEGETARIAN LASAGNA
Compiled from a base lasagna recipe, with my own special touches added. This one is definitely worth the wait, and will feed you for a week!
Provided by ShakenCake
Categories Spinach
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180c.
- Chop tofu and marinate in vegetable stock for one hour.
- Saute onion and garlic in oil until clear.
- Add tomato paste and crushed tomatoes.
- Simmer for 35-45 minutes, stirring occasionally.
- Slice eggplant then sprinkle with salt, then leave them for 20 minutes. Rinse the salt off and pat the eggplant slices dry.
- Grill or fry the eggplant until tender.
- Chop the peppers, and mushrooms, then saute in a little oil until tender.
- Drain the tofu, then blend with spinach, pine nuts and basil in a food processor until creamy and smooth.
- Mix the peppers and mushrooms with half of the tomato sauce.
- In an oiled oblong baking tray, layer the lasagna sheets, followed by the tofu mixture, then the vegetable mixture, then the slices of eggplant, the tomato sauce and top with a handful of cheese. Repeat until all used up, then layer the final sheet of pasta on top, followed by anything leftover, and finally a layer of parmesan. Make sure that the lasagna sheets are completely covered with the tomato sauce or they will dry out during cooking.
- Bake for 40-45 minutes.
Nutrition Facts : Calories 336.4, Fat 9.4, SaturatedFat 3.9, Cholesterol 17.6, Sodium 827.7, Carbohydrate 48.2, Fiber 8.2, Sugar 12.8, Protein 18.5
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