Eggplant Lasagna

Eggplant Lasagna This is so good we served it at our Christmas party! Serves 12-15 Time: 1 hour preparation, 45 minutes baking time, 15-30 minutes rest after removing from oven Ingredients:

2 eggplants

1 dry package sun dried tomatoes

48 ounces pureed tomatoes

2 teaspoons oregano flakes

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

1 package organic, whole grain lasagna noodles, cooked according to package. drained but not rinsed

1/2 to 1 cup non-dairy shredded mozzarella cheese such as Daiya

1 recipe pesto/white sauce

3 cups fresh spinach, washed, stems removed

3 cups fresh sliced mushrooms 1/2 cup mushroom broth

Directions:

Slice eggplant in 1/4" slices, dredge in salt, lay in single layer on cookie sheet covered in two layers of paper towels, cover with two more layers of paper towels. Stack cookie sheets on top of each other (it will take two or three). Move bottom cookie sheet to top after 15 minutes, repeat until all sheets have been pressed for 30 minutes.

Rince salt off slices and pat dry. Place on broiler pan in batches and brown both sides.

Remove from broiler and set aside.

Set oven temperature to 350 degrees. Prepare pesto/white sauce:

Combine and set aside:

1 cup fresh basil leaves, minced

1 cup fresh parsley, minced

2 boxes extra firm tofu, drained, pressed and crumbled 1/2 cup nutritional yeast 2 tablespoons italian seasoning mix (oregano, basil, thyme, etc.) 1 teaspoon garlic powder or 2 fresh cloves minced

Place mushrooms in nonstick skillet over medium heat, add 1/2 cup mushroom broth.

Let it simmer until broth is nearly gone, add tomato sauce, garlic, oregano, salt and pepper.

Into a 9"x13" deep baking pan begin layering tomato sauce, pasta, pesto/white sauce,

spinach, eggplant, tomato sauce, pasta, tomato sauce,

eggplant, etc. Ending with the cheese shreds. Do not cover with foil (all the cheese shreds will stick to it--ask me how I know.....)

Bake 45 minutes or until bubbly.

This tastes even better on days two and three.  Really!  Omit all cheese shreds for reduced fat.