Low-Fat Vegan Eggplant Lasagna
A wonderful low-fat vegan vegetable take on a lasagna recipe full of healthy spinach and eggplant.
- Serves: 6 persons
- 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)
Step 1Gather the ingredients and preheat the oven to 375 F.
Step 2Heat 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 3Next, cover the bottom of a 9 x 12-inch baking pan with 2 cups of the tomato sauce.
Step 4Cover the tomato sauce with a layer of 4 or 5 of the uncooked noodles.
Step 5Cover 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 6Add the remaining noodles and sauce.
Step 7Cover tightly with foil and bake for 45 to 50 minutes.
Step 8Noodles are fully cooked and soft enough when they can be easily pierced with a fork.