August 4, 2009

eggplant lasagna

If you ever need to cook for lots of people with diets ranging from open to selective, try this lasagna. Even people picky about eating only familiar "American" food should find some comfort in this dish, even though it is vegetarian. Use whatever veggies are in season or available (eggplant, steamed kale, brocoli, mushrooms). We chose eggplant because it just debuted at the farmer's market, but beware that there are people with eggplant allergies. For your vegans or those with lactose sensitivity you can used crumbled tofu or mashed white beans in place of ricotta cheese. To cater to the soy-phobics, I used mashed white beans. For the gluten-free people, I used gluten-free rice lasagna noodles instead of standard lasagna noodles. Yes, I know, that is a lot of substitutions, but it still tastes damned good!

Serving Size: 6

6 oven-ready, gluten-free rice lasagna noodles

Roasted Eggplant Ingredients:
4 c. eggplants, diced
1/2 c. water
1 T. olive oil
1/2 t. basil
1/2 t. oregano
1/2 t. salt

Pasta Sauce Ingredients:
2 c. chunky tomato sauce
1 c. onion, diced
3 cloves garlic
1 T. honey (or sugar for the super strict vegans)
1 T. olive oil
1 t. basil
1 t. oregano
1/2 t. salt

Mashed White Bean Ingredients:
1 c. white beans, cooked
2 T. lemon juice
1 T. olive oil
1 t. oregano
1 t. salt

In a 9x9 baking dish, mix the eggplant ingredients. Bake at 450 degrees for 15 minutes. Stir half way through. When it's done, remove the eggplant from the 9x9 baking dish so you can use it again.

Meanwhile, get the pasta sauce started by sauteing onions in olive oil, basil, oregano, and salt. When the onions are translucent, add the garlic and let it cook another minute. Then add the chunky tomato sauce and honey. Let it simmer.

Mash the cooked white beans with lemon juice, olive oil, oregano and salt.

Layer the pasta, pasta sauce, eggplants and mashed white beans in the 9x9 baking dish. Cover and bake at 350 degrees for 60 minutes.

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