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Eggplant Lasagna

Eggplant Lasagna 

This is a great way to enjoy local produce in the winter.  Eggplant keeps well frozen when sliced, brushed with olive oil, and baked until tender.  Tomatoes can be frozen whole and made into a sauce in the winter or can be made into a sauce during the peak of the season when you can also add in other garden fresh veggies such as zucchini, onions, garlic, and sweet and hot peppers.  Store the processed eggplant and tomato sauce in screw top quart jars.  Frozen spinach also makes a nice addition to this dish.  While good straight out of the oven this dish tastes even better the next day! 

One box whole wheat lasagna noodles

One quart tomato sauce

Sliced eggplant, baked or grilled till tender

One recipe tofu “ricotta”  

Boil the lasagna noodles till tender.

Lightly oil the bottom of a 9x13 inch baking dish (a glass dish is preferable)

Layer 1/3 of the  lasagna noodles on the bottom of the baking dish

Layer on 1/3 of the tofu ricotta, 1/3 of the eggplant, and 1/3 of the tomato sauce

Repeat with remaining ingredients, ending with the sauce 

Bake at 350 for 45-60 minutes. 

Tofu “Ricotta”(Adapted from Vegan Vittles) 

One box Mori-Nu tofu, mashed to a texture resembling ricotta

Juice of one half lemon

1 tsp agave syrup or similar liquid sweetener

Mix together and let stand while preparing the lasagna noodles.

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