Cheezy Kale and Eggplant Lasagna
Last year our garden overjoyed us with an abundance of eggplant. Which quickly turned into, "How many awesome and diverse meals can I create with an eggplant!"
Here is one of several mouth watering eggplant dishes that is sure to become a family favorite. Cheezy Kale and Eggplant Lasagna, good thing this recipe makes a lot!
Prep Time: 55 Completion Time: 45 Serving Size: 6
lasagna noodles, cooked
2 T olive oil
3 cloves garlic, minced
1 eggplant, cubed
1 jar Tomato Sauce
1 cup Tofutti brand ricotta cheeze
1 cup vegan mozzarella cheeze, +extra for topping
1/4 cup vegan cheddar cheeze
2 T fresh chives, chopped
1/2 tsp salt
1/2 tsp ground black pepper
2 cups fresh kale, washed, destemmed and chopped
Preheat oven to 375 degrees F
Boil noodles and set aside in cold water to stop the cooking process and avoid sticking.
In a sauté pan, heat olive oil over medium heat. Add garlic and stir for a minute or two before adding the eggplant. Sauté eggplant until fully cooked and tender, salt and pepper to taste, add Tomato Sauce, cover and allow to simmer for a minute or so before removing from heat and setting aside.
Place kale in a pot, cover with water and boil for 45 minutes. Drain, allow to cool, then squeeze out all the moisture.
Combine ricotta, mozzarella, Parmesan, chives, salt, black pepper in a bowl and mix well, then blend in the kale.
Spread a layer of the eggplant sauce into the bottom of a deep baking dish.
Add a layer of noodles on top of the sauce, Then spread more eggplant sauce over noodles.
By the spoonful add globs of cheeze mixture over the eggplant sauce.
Repeat layers until you run out of room or stuff to layer with.
Top the top of the lasagna with a sauce, more mozzarella and parmesan cheeze.
Bake for 45 minutes uncovered.
The longer you boil the kale the softer and more spinach like it will become.