Dinner

Vegan Eggplant Lasagna is for Dinner.

Vegan Eggplant Lasagna takes several minutes to prepare.

Vegan Eggplant Lasagna takes several minutes to cook.

Vegan Eggplant Lasagna makes 12 servings.

The ingredients for Vegan Eggplant Lasagna are:

1 medium or 2 small eggplants
Non-stick Olive Oil Spray
2 Lasagna Noodles
1 Block (14 oz) of Tofu (I use firm, but you can use any kind.)
1/4 cup minced Garlic
3 cup Del Monte Traditional Spaghetti Sauce (or your favorite sauce)
8 oz Soy Cheese

Here is how you make Vegan Eggplant Lasagna:

1. Boil the lasagna noodles until they are tender.2. While the noodles are cooking, cut the eggplant into thin slices.3. Spray each slice with non-stick olive oil spray.4. Place the eggplant slices on pan and broil until the pieces are tender.5. While the eggplant is cooking, put the tofu and garlic in a food processor. The mixture should have the consistancy of ricotta cheese.6. Put a few tablespoons of spaghetti sauce in a 9" x 13" baking dish.7. Place the two lasagna noodles in the bottom of the pan.8. Spread a few more tablespoons of sauce on top of the noodles.9. Spread some of the tofu mixture on top of the sauce.10. Sprinkle some soy cheese on top of the tofu mixture.11. Layer some eggplant on top of the cheese.12. Repeat steps 8-11 until all of the eggplant has been used.13. Place the remaining sauce, tofu and cheese on top of the last layer of eggplant.14. Bake at 350 degrees until the the soy cheese is melted.15. Cut the lasagna into 12 equal slices.This recipe makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user HANNAH_SHENOUDA.

The nutritional information for Vegan Eggplant Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 130.5

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 423.9 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 3.9 g
• Protein: 9.8 g

The dietary needs meet for Vegan Eggplant Lasagna is Vegan