Vegan Winter Lasagne

Vegan Winter Lasagne


1. Make the Eggplant Tapenade: cube and salt the eggplants. Pit the olives, and chuck them, the sun dried tomatoes, tomato paste and olive oil into the blender. When the eggplant is a little soft, toss it with the blended mixture and the chopped onions.

2. Make spinach pesto: wilt the spinach by dumping a kettle of boiling water over it. Use a strainer, and squeeze out all the excess green water. Dump the spinach, garlic, walnuts and a splash of olive oil into the blender and blend.

3. Make the mushroom layer: chop up the mushrooms, and the garlic. Sautee the mushrooms and garlic together until the mushrooms are just softened.

4. Assemble the lasagne: using lidded pyrex dishes (works better than tinfoil, over the top, but use what you got), put a layer of spinach pesto on the bottom, then put a layer of lasagne noodles, then a layer of the eggplant, then a layer of lasagne noodles in the opposite orientation of the last layer, then a layer of mushrooms, then a layer of lasagne noodles in the opposite orientation of the last layer, then a layer of eggplant, then a layer of lasagne noodles in the opposite orientation of the last layer, top with a layer of spinach pesto. Top with cheese if your partner is just a vegetarian, or pretend its tofu when they ask.

5. Should fill 3 12" square pyrex dishes. Bake at 350 for 25 minutes. Freeze leftovers trays whole in case you need some last minute food for a party later.

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