- 15* lasagna noodles [*3 layers for the size pan you use]
- 3-4 tbls. olive oil
- 3 cloves garlic, minced
- 1 small eggplant, sliced
- 1 zucchini, sliced
- 1 crown of brocolli [steamed]
- 1 small red pepper, chopped
- 2 cans of Hunts Italian Tomato sauce
- 1 tbls. basil
- 1 teaspoon oregano
- 3 tbl. balsamic vinegar
- 1 can tomato paste
- 1 can vegetarian refried beans
- 3 tbl. salsa
- 1 bunches of spinach
- 1 bunch cilantro, chopped [optional]
- lots of grated soy cheese [optional]
Heat oven to 350 degrees F.
Prepare lasagna noodles according to package directions.
Mix refried beans with salsa in pan (heat a bit). Add broccolli to boiled water for 1 minute and then strain water.
Heat oil in large pan and saute garlic and red pepper for about 30 seconds. Then add eggplant and stir fry until eggplant looks tender (but not too tender). Add zucchini and steamed broccoli and stir fry for another 10 minutes.
In a separate pan add the cans of tomato sauce, tomato paste, basil, and oregano. Simmer for 15 minutes. Set aside X amount of sauce. Mix veggie mixture into remaining sauce.
From the sauce you set side add a small amount to lasagna pan, place layer of noodles over sauce, Add the sauce with mixed veggies, cover with layer of noodles, add refried beans and salsa mixture and top with spinach (add a little of the plain tomato sauce over this layer and cover with layer of noodles; add remainder of the plain tomato sauce over the noodles. You may sprinkle cilantro and grated soy cheese over the top.
Place in oven when heated and bake for 30-35 minutes. Voila! I don’t use the soy cheese but instead sprinkle nutritional yeast on the top when it is cooked.