We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Give Satan an inch and he'll be a ruler.

Eggplant-potato-garlic Lasagna

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Vegan New, Vegtime6 10 Servings

INGREDIENTS

1 Eggplant or 2 medium
eggplants sliced in 1/2"
Round
2 lb Russet potatoes, about 7
medium
6 Cloves garlic
2 Green bell peppers
seededcoreddiced
Reserved potato cooking
water as needed
1/2 t Salt
1/2 t Freshly ground black pepper
2 T 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
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The rapture! Separation of church and state”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 595
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 26.8mg
Sodium: 786mg
Potassium: 883.9mg
Carbohydrates: 99.7g
Fiber: 5.3g
Sugar: 23.6g
Protein: 24.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?