The Ultimate Veggie Lasagna!

³ Description

An incredible take on lasagna. Wheat-free and Meat-free!

² Ingredients

•  2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
•  3 cup Tomato Sauce
•  1 cup, chopped Onions
•  3 tsp Minced Garlic
•  2 small Bell Peppers
•  1 bunch Spinach
•  1/2 cup Ricotta Cheese (Whole Milk)
•  1/4 cup Parmesan Cheese (Grated)
•  1 large Egg White
•  5 serving (serving = 1/5 package) Nasoya Firm Tofu
•  2 cup, shredded Mozzarella Cheese (Whole Milk)

q Directions

To make the Ultimate Veggie Lasagna first slice 2 eggplants into strips using a mandoline or a sharp knife. *important* salt the eggplant strips and let sit in a colander for about 30 minutes to draw the water out or else you will have a very soggy lasagna. After, rinse well and roast at 175c for about 20 mins. While waiting, cook the sauce. I used organic jarred tomato sauce (*also important: read your labels and get one with NO Added sugar. You will be surprised at how much sugar lots of brands have!) I cooked my sauce in a pan with onions, garlic, bell peppers, and spinach, chipotle peppers and salt-free Italian seasoning. In a seperate bowl mix 1/2 cup ricotta and 1/4 cup parmesan and 1 egg white to bind. Then slice some firm tofu into lasagna shaped strips and shred some mozzarella. In a square pan, first layer sauce, ricotta mixture, eggplant, tofu, mozarella. Repeat until your pan is full and finish with mozarella. Bake at 175 until top layer of cheese is melted :) Enjoy!!!! I didn't miss the meat or noodles at all. It was RIDICULOUSLY DELICIOUS! !!

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