Low-Fat Vegan Eggplant Lasagna
A wonderful low-fat vegan vegetable take on a lasagna recipe full of healthy spinach and eggplant.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tbsp olive oil
- 1clove garlic, minced
- 1medium eggplant, diced
- 12-ounce packages frozen chopped spinach, defrosted
- 65-ounce jar pre-made tomato sauce
- 1pound lasagna noodles (uncooked)
Instructions
Step 1
Gather the ingredients and preheat the oven to 375 F.Step 2
Heat the olive oil in a medium frying pan over medium heat. Sauté the garlic for 2 to 3 minutes, then add in the diced eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 more minutes.Step 3
Next, cover the bottom of a 9 x 12-inch baking pan with 2 cups of the tomato sauce.Step 4
Cover the tomato sauce with a layer of 4 or 5 of the uncooked noodles.Step 5
Cover this layer of noodles 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 thin layer of sauce, then the spinach and another thin layer of sauce.Step 6
Add the remaining noodles and sauce.Step 7
Cover tightly with foil and bake for 45 to 50 minutes.Step 8
Noodles are fully cooked and soft enough when they can be easily pierced with a fork.