Name: Eggplant-Potato-Garlic Lasagna
Ingredients: 1 lg Eggplant or 2 medium eggplants; sliced in 1/2"; Round; 2 lb Russet potatoes; (about 7 medium); 6 Cloves garlic; 2 lg Green bell peppers; seeded,cored,diced; Reserved potato cooking water; as needed; 1/2 ts Salt; 1/2 ts Freshly ground black pepper; 2 tb Extra-virgin olive oil; 4 c Homemade marinara sauce; or bottled; 16 Uncooked lasagna noodles; 3 c Part-skim; low moisture; ; mozzarella cheese

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Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Vegan	New, Vegtime6	10	servings

INGREDIENTS

1	lg	Eggplant or 2 medium eggplants; sliced in 1/2"
		Round
2	lb	Russet potatoes; (about 7 medium)
6		Cloves garlic
2	lg	Green bell peppers; seeded,cored,diced
		Reserved potato cooking water; as needed
1/2	ts	Salt
1/2	ts	Freshly ground black pepper
2	tb	Extra-virgin olive oil
4	c	Homemade marinara sauce; or bottled
16		Uncooked lasagna noodles
3	c	Part-skim; low moisture
		; mozzarella cheese

INSTRUCTIONS

~- -- grated
Preheat oven to 350F. Line large baking pan with waxed paper. Place one
layer of eggplant rounds on waxed paper. Top with second sheet of waxed
paper. Repeat with eggplant rounds and waxed paper. Cover last layer with
waxed paper. Cover baking sheet with aluminum foil. Crimp to seal. Bake for
45 minutes. Remove from oven; let cool for 10 minutes.
While eggplant is baking, peel potatoes, cut into eighths, place in
saucepan, with garlic in lightly salted water just to cover. On high heat,
bring to a boil. Reduce heat to medium and cook uncovered for 20 minutes.
Drain in colander over bowl to save cooking water.
While potatoes are cooking, saute bell peppers in lightly oiled nonstick
skillet, until soft and lightly browned. Cover; set aside.
Place potatoes and garlic in mixing bowl; mash well. With rotary beater,
beat while addign 1/2 to 3/4 cup reserved cooking water until desired
consistency is reached. While still beating, add salt, pepper and oil.
Cover; keep warm.
Lightly oil 9x14" baking dish. Cover bottom lightly with sauce, tilting
dish to spread sauce. Spread four lasagna noodles with 1 cup mashed
potato-garlic mixture. Lay side by side lengthwise, ends even, in center of
baking pan. Top with 1 layer of eggplant. Top eggplant with one-fourth of
the sauce.Top sauce with one-fourth of the cheese.
Make second layer, adding green bell pepper after eggplant, then sauce and
cheese. Make third layer of potato, eggplant, sauce and cheese. Top with
noodles. Spread noodles with remaining cup of mashed potato-garlic mixture.
Spread remaining sauce completely to edge of noodles. Top with remaining
cheese.
Lightly oil 16 inch of aluminum foil. Attach foil, oiled side down, to ends
of pan, tenting foil above lasagna surface. Crimp foil around all edges of
pan to seal.
Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard.
Using bulb baster or spoon, baste top of lasagna with sauce from both ends.
Bake for an add'l 20-30 minutes.
Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using
sharp serrated knife and cutting twice to ensure easy-to-serve pieces.
Makes 10 servings.
Variations: Substitute mozzarella-style soy cheese for dairy mozzarella to
make a vegan lasagna. Substitute drained diced, roasted canned red peppers
for sauteed green bell peppers.
NOTES : Nutritional info: Per serving, 417 calories, 20g protein, 13g total
fat (5g sat fat), 67g carbo, 20mg chol, 918mg sodium, 10g fiber. LACTO.
Recipe by: March 1997 Vegetarian Times
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