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Eggplant Lasagna
by Colleen Crawford @ www.chemical-free-living.com
1 package of frozen spinach, or 2 cups of fresh spinach or fresh kale (steamed) 1 Cup of rice or Daiya Mozerella cheese Grated parmesan cheese I jar of organic tomato sauce Preheat oven to 400 degrees, and on a cookies sheet lined with parchment paper and drizzled with olive oil slice eggplants length wise with skins still on and put on cookie sheet, roast in hot oven for about 5-7 minutes per side, or until nicely roasted. Repeat this until you have both eggplants roasted up. In casserole dish, put a bit on tomato sauce in bottom of dish, next put a layer of roasted eggplant, next add some spinach or kale, followed by tomato sauce, a sprinkling of cheese and parmesan cheese. Repeat these layers until you use up all the eggplants slices. This lasagna makes an awesome vegetarian dish, even our non vegetarian friends and family love this dish. Enjoy! Click here to read or post comments. |
