Description:

Veggie Lasagna with red sauce, contains eggplant

Source:

Karen

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments

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!!