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Smoky Eggplant-Kale Vegetarian Lasagna

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Smoky Eggplant-Kale Vegetarian Lasagna

Directions

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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
  • Methods :

  • 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 9×13-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.
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