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Hearty Vegan Lasagna Recipe

What You'll Need


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)


How to Make It


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).

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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