How To Make Smoky Eggplant-Kale Vegetarian Lasagna
Mushrooms, eggplant, and kale makes up this smoky and spiced vegetarian lasagna! It’s a sure meal that’ll be loved by both meat-eaters and vegetarians.
Serves:
Ingredients
- 3medium Chinese eggplants,cut into ½-inch rounds
- 1tbspolive oil
- 2cupscremini mushrooms,sliced
- 1yellow onion,chopped
- 3garlic cloves
- 2tspdried basil
- ½tspcayenne pepper,or to taste
- 1bunchkale,chopped
- 29ozcrushed tomatoes,(2 cans)
- 2tbsptahini
- salt and pepper,to taste
- 12ozlasagna noodles,(1 box), (no boil)
- 8ozsmoked tofu,(1 container), diced
- 3cupsmozzarella cheese,part skim, shredded
- ½cupbread crumbs
Instructions
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Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
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Bake in the preheated oven for 5 to 7 minutes until tender.
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Heat olive oil in a skillet over medium heat. Add the mushrooms and onion and cook for about 5 minutes until onions are soft and translucent.
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Stir in garlic, basil, and cayenne pepper. Add kale and cook for about 5 minutes more until wilted.
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Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
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Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese.
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Continue with the remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
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Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more.
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Allow to cool 10 minutes.
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Serve warm, and enjoy!
Nutrition
- Calories: 887.48kcal
- Fat: 41.22g
- Saturated Fat: 21.73g
- Monounsaturated Fat: 12.59g
- Polyunsaturated Fat: 4.14g
- Carbohydrates: 88.05g
- Fiber: 16.30g
- Sugar: 21.52g
- Protein: 48.32g
- Cholesterol: 115.64mg
- Sodium: 1718.85mg
- Calcium: 1022.56mg
- Potassium: 1716.60mg
- Iron: 6.03mg
- Vitamin A: 445.24µg
- Vitamin C: 61.04mg
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