Hearty Vegan Lasagna
What You'll Need
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
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 2018 Center for Nutrition Studies. All rights reserved.