Eggplant/zuke/spinach lasagna

1 Servings

Ingredients

Quantity Ingredient
1 large Eggplant
1 Zucchini
1 bunch Fresh spinach; (or box frozen)
1 large Purple onion-chopped coarse
Garlic to taste
Italian mixed seasoning
½ cup Vegetable broth
Box of spinach lasagna
1 Jar fatfree seasoned marinara
Soy cheese; grated and to taste

Directions

boil lasagna noodles till tender, meanwhile simmer chopped onion and garlic in vegetable broth till tender. add Italian seasoning and salt and pepper to taste. add marinara (I like roasted pepper and basil) to onion/garlic mix and blend. slice the eggplant and lasagna in ½ " slices. wash and chop spinach into ½ " strips. spray large pyrex pan with butter flavored spray and layer: sauce,noodles,soy cheese sliced vegetables sauce, noodles, soy cheese, vegetable. top w/ sauce and soy cheese. bake 300 for 45 min.

let set a few minutes before serving. this freezes well and is even better the next day.

Posted to fatfree digest by elle <elle@...> on Nov 18, 98, converted by MM_Buster v2.0l.

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