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Karen's Vegetarian Lasagna
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Veggie Lasagna with red sauce, contains eggplant


Serves/Makes:6 or more

  • 14 lasagna noodles
  • 3 tbsp (45 ml) olive oil
  • 2 cloves garlic, minced
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 small red pepper, chopped
  • 2 cans Hunts Italian Tomato sauce
  • 1 tbsp (15 ml) basil
  • 1 tsp (5 ml). oregano
  • 3 tbsp (45 ml) dry cooking sherry
  • 1 can tomato paste
  • 1 can vegetarian refried beans
  • 3 tbsp (45 ml) salsa
  • 2 bunches of spinach, chopped
  • 1 bunch cilantro, chopped
  • lots of grated soy cheese
  • Preheat oven to 350 degrees (175 C.).
  • Prepare lasagna noodles according to package directions.
  • Mix refried beans with salsa in pan and heat.
  • Heat oil in large pan and saute garlic for about 30 seconds.
  • Add eggplant and stir fry until eggplant looks tender (but not too tender).
  • Add zucchini, basil, oregano, sherry and stir fry for another 10 minutes.
  • Add the cans of tomato sauce and tomato paste.
  • Simmer for 15 minutes.
  • Add some sauce to lasagna pan, place 4 noodles over sauce, add more sauce on top.
  • Cover with 4 more noodles, add refried beans and salsa mixture on top with spinach, add a little sauce over this layer and cover with 4 more noodles.
  • Add remainder of sauce over the noodles.
  • Sprinkle cilantro and grated soy cheese over the top.
  • Place in oven and cook for 30 to 35 minutes.
I made this lasagne last night, and I can honestly say it is the best recipe I have found yet. I was a bit sketchy about the refried beans, but they tasted wonderful!!

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