Panther (Karen) - Victoria, BC, Canada
Heat oil in a stir fry pan, add eggplant, garlic and salt
- 12 Lasagna noodles
- 1 medium eggplant (diced/chopped)
- 1 medium zucchini(sliced)
- 3 garlic cloves (minced)
- 1 tsp. salt
- 1 Tbl basil
- 1 tsp. oregano
- 1 tsp. italian herbs
- 3 Tbl canola oil
- 1/4 cup dry cooking sherry
- red pepper (sliced small)
- 8 mushrooms (sliced)
- 2 x 12 oz cans of Hunts Italian Tomato sauce
- 1 small can of tomato paste
- 2 dashes of tobasco sauce
- 1 can (medium) of refried beans
- 1 cup of salsa
- a bunch of fresh spinach leaves (chopped) or 1 package of frozen
- stir fry until eggplant is just about tender (not too soft)
-- you may have to add a little water if oil is sucked up by eggplant.
Add zucchini, basil, oregano, italian herbs
-- stir fry for about 2 minutes more, then add dry sherry, red pepper
-- cook for another 2 minutes, then add tomato sauce, paste and
tobasco sauce (cover and simmer for 5 minutes
- stirring occasionally).
While this is happening
-- in a small pan heat the refried beans and salsa until warm.
Cook lasagna noodles as per package directions.
When noodles are done, preheat oven for 350 degrees Fahrenheit.
Spread some of the eggplant mixture on the bottom of the lasagna
dish, place 4 noodles over this
-- add one layer of eggplant/zucchni sauce, cover with 4 more noodles;
spread refried bean and salsa mixture over noodles, add chopped
spinach over mixture and add a small amount of sauce over it.
Place last 4 noodles over spinach and spread the final amounts of
sauce over the noodles (cover it).
For the cheese topping:
Chop 2 bunches of cilantro (chinese parsley), sprinkle over last
sauce layer of lasagna, then sprinkle some nutrional yeast over
the cilantro, and then add Soymage's non-dairy parmesan cheese over
all of it and place in oven and cook for 35 minutes.
Voila it's done -- it isn't as much work as it looks -- and it's