The iBenefits Contributors' Page

Eggplant Lasagna

by Colleen Crawford @ www.chemical-free-living.com
(Ontario, Canada)

2 large eggplants
I jar of organic tomatoe sauce
I container of cottage cheese
I package of frozen spinach, or 1 1/2 cups of fresh spinach or kale
Parmesan cheese
Grated vegan or regular cheese ( lots)

First begin by roasting the eggplants on cookies sheets, covered in parchment paper and drizzled with olive oil in a pre-heated oven at 400 degrees for approximatley 10-15 mintues per cookie sheet full.

Next take your lasagna casserole and drizzle some tomatoe sauce on the bottom, enough to cover.

Layer some roasted eggplant on top of sauce, followed by spinach or kale, next some cottage cheese,parmesean cheese, and grated cheese.

Continue layering all of the ingredients till you run out of eggplant, and top the lasagna off with grated cheese.

Put in oven covered, for about 15 minutes at 350 to warm.

Healthy, and tasty and quite easy to prepare!