Vegetarian

Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling is for Dinner.

Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling takes 60 minutes to prepare.

Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling takes 100 minutes to cook.

Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling makes 8 servings.

The ingredients for Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling are:

FILLING
1.5 eggplant, unpeeled (approx 1 large Eggplant, fresh)
3 serving Quorn, Grounds
1 package (10 oz) yields Spinach, frozen
1 cup, chopped Onions, raw
6 serving Garlic, cooked (1 clove / serving)
1 tsp Cumin (ground)
12 serving AW Tomato Sauce Recipe ( 1/2 cup serving)

112 gram(s) my Great Value Oven Ready Lasagna (by POLARISB)
12 serving Pam - Olive Oil Spray 4 second spray (by DRENSHAW)

Wet Ingredients for Eggplant:
6 tbsp Egg substitute, liquid (Egg Beaters)
2 tbsp Water

Dry Ingredients for Eggplant:
6 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
1 tbsp Pepper, black
1 tbsp Ground Tumeric (by SUPERSNAZZ)
3 tsp TONE'S granulated garlic (by PIXIEWINGS2)
1 tbsp Onion powder
4 serving Breadcrumbs (Progresso/seasoned) 1/4 (28g)
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2 tbsp Oregano, ground

Toppings
2 serving Field Roast Chao vegan cheese slices - Creamy Original
.75 cup Good Planet Mozzarella Cheese Shreds (plant-based) .25 cup

Here is how you make Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling:

Prepare 1 pot of AW Tomato Sauce Recipe (1 gallon of sauce with about 1 pint leftover.)Preheat oven to 375 degrees F. Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.Prepare Eggplant BreadingPeel the eggplant and cut it in 1/2 inch rounds.Pierce the eggplant rounds a couple of times with a fork.Combine the dry ingredients of 6 Tbl nutritional yeast, 1 Tbl black pepper, 1 Tbl Tumeric, 1 Tbl Granulated Garlic, 1 Tbl onion powder, 2 Tbl Oregano, 1 cup Italian breadcrumbs, 1/4 cup Nutritional Yeast & 1/4 cup Panko Bread Crumbs in a shallow dish. Set the dry mix aside.Mix the eggplant wet ingredients of 6 Tbl Egg Beaters and 2 Tbl water in a soup bowl.Eggplant PreparationSet up your work area with wet mix bowl first, dry mix pan second, and oiled baking sheet/pan third.Dip each eggplant round in the wet mix so it's covered on each side but not dripping wet. Dip each piece in the dry mix on each side and the edges to get it completely coated. Finally, place it on the oiled baking sheet. Continue these 3 steps until all the rounds are done.Place the baking sheets in the 375-degree oven and set a timer for 20 minutes. (Ovens vary so check after 15 minutes to ensure they are not burning on the edges.)After 20 minutes flip each round over and place back in the oven for an additional 20 minutes. (Ovens vary so check after 15 minutes to ensure they are not burning on the edges.)After both sides are cooked to golden brown remove from the oven and set aside. Lasagna Filling PreparationPlace Quorn Grounds in a microwave-safe pan, cover with plastic wrap, and cook on high for 10 minutes.Cook frozen spinach in microwave according to package directions. I used a steamer bag for 5 minutes.Sautee 1 cup chopped Onions & 6 garlic cloves with Pam spray.Next mix these ingredients in a bowl: 1 Tbl Cumin, Black Pepper, Spinach, Quorn Grounds. Add 1-2 cups of the AW Tomato Sauce Recipe to make the mixture easier to spread but not runny. Prepare the Lasagna Bake*NOTE: Once the eggplant rounds are out of the oven, turn the oven up to 400 Degrees F.Cover the bottom of the baking pan with AW Tomato Sauce Recipe.Place a layer of Oven Ready Lasagna Noodles in the pan. (I used 4 pieces of noodle.)Cover the noodles with the AW Tomato Sauce Recipe making sure the noodles are all wet.Spread a layer of the Lasagna Quorn-Spinach mixture in the pan.Cover the mixture with a layer of the Eggplant Rounds.Spread a 2nd layer of the Lasagna Quorn-Spinach mixture in the pan.Cover the mixture with the second layer of Eggplant Rounds.Cover the Eggplant Rounds with the top layer of Oven Ready Lasagna Noodles. Again I used 4 noodles and spaced them apart.Spread AW Tomato Sauce Recipe on top of the noodles to cover them completely so they won't dry out during baking. Top with Chao Cheese slices cut in 4 strips each.Sprinkle the GoodPlanet Smoked Mozzarella on top.Place the Lasagna baking pan in the 400 Degree Oven and bake for about 60 minutes so the noodles will soften. Check at about 45 minutes and 50 minutes to make sure the top noodles aren't burning on the edges. If so you can take it out or add more sauce on the edges.Let the lasagna sit for 15 minute to cool before cutting.Serve with your favorite veggie on the side. I vary the veggie every day between broccoli, asparagus, Brussel sprouts, carrots, etc. The skies the limit! Serving Size:?Makes 8 large squares of lasagna.

The nutritional information for Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 327.4

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 768.9 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 11.2 g
• Protein: 16.9 g

The dietary needs meet for Vegetarian Eggplant Lasagna with Quorn Grounds and Spinach Filling is Vegan