SMOKY EGGPLANT-KALE VEGETARIAN LASAGNA

Smoky Eggplant-Kale Vegetarian Lasagna image

This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.

Provided by nofussvegetarian

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

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Ingredients

3 medium Chinese eggplants, cut into 1/2-inch rounds
1 tablespoon olive oil
2 cups sliced cremini mushrooms
1 yellow onion, chopped
3 cloves garlic
2 teaspoons dried basil
½ teaspoon cayenne pepper, or to taste
1 bunch kale, chopped
2 (14.5 ounce) cans no-salt-added crushed tomatoes
2 tablespoons tahini
salt and pepper to taste
1 (12 ounce) box no-boil lasagna noodles
1 (8 ounce) container smoked tofu, diced
3 cups shredded part-skim mozzarella cheese
½ cup bread crumbs

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant slices evenly on the prepared baking sheet.
Bake in the preheated oven until tender, 5 to 7 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 67.5 g, Cholesterol 38.6 mg, Fat 18.3 g, Fiber 16.6 g, Protein 36.1 g, SaturatedFat 7.2 g, Sodium 542.3 mg, Sugar 13.1 g

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Thanks Murambadoro

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The instructions for this recipe were a bit confusing. I ended up having to guess at a few things.

Marichu Parongan

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I found this lasagna to be a bit bland. It needed more seasoning.

Shahin Islam

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This lasagna was a bit too smoky for my taste, but I think that's just a personal preference.

prakash Tiwari

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I'm not a vegetarian, but I really enjoyed this lasagna. The eggplant and kale were a great addition.

Raj Kumar Rawat

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This lasagna was a great way to use up some leftover eggplant and kale. It was easy to make and turned out delicious.

sudais xada

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I would recommend this lasagna to anyone who is looking for a vegetarian lasagna recipe. It's a good basic recipe that can be easily customized to your liking.