Ingredients
Ingredients
Filling Ingredients
- 2 small eggplants cut lengthwise (½-inch thick)
- ½ large butternut squash, diced
- 2 large green peppers , sliced into strips
- 4 whole wheat lasagna sheets
- ½ bunch Swiss chard or spinach, chopped
Sauce Ingredients
- 2 14 oz cans diced tomatoes
- 1 large onion
- 1 Tbsp dried oregano
- 3 Tbsp tomato paste
- nutritional yeast flakes (optional)
- fresh basil leaves (optional)
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Prepare eggplants, squash and peppers and place in oven. Keep an eye on them as the eggplant and peppers won’t take long to cook.
- 3. As the vegetables are baking dice up the large onion and water saute in a pan until caramelized.
- 4. Add oregano and tomato paste and stir well.
- 5. Add the diced tomatoes stirring thoroughly and simmer for 20 minutes.
- 6. Remove vegetables from oven and allow them to cool slightly.
- 7. Steam the chard/spinach until just soft.
- 8. Place 2 pasta sheets on the bottom of a baking dish.
- 9. Layer the eggplant over the pasta sheets.
- 10. Add chard/spinach on top of the eggplant then layer the peppers and squash.
- 11. Add 2 more pasta sheets.
- 12. Top the lasagna with sauce and cover with foil.
- 13. Return to the oven and cook for approximately 25 minutes or until a sharp knife can easily cut through the pasta.
- 14. Top with fresh basil leaves and nutritional yeast (optional).
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