Recipe - Luscious Lasagna

1 tablespoon Olive oil
1 Clove garlic; minced
1 md Eggplant; minced
20 ounce Spinach; frozen, defrosted
8 cup Tomato sauce
1 pound Lasagna noodles

Date: Mon, 15 Apr 1996 12:40:16 0700

From: Kindrick Ownby ekako@northcoast.com

Recipe By: The Compassionate Cook
Preheat the oven to 375 degrees. Heat the olive oil in a medium frying pan
over medium heat. Saute the garlic for 2 minutes, then add the eggplant
and stir. Cover the frying pan and cook until the eggplant is just tender,
about 5 to 7 minutes. Cover the bottom of a 9 X 12inch baking pan with 2
cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked
noodles. Cover this with a thin layer of sauce, then add the cooked
eggplant and another thin layer of sauce. Add another layer of noodles
followed by a thin layer of sauce, then add the spinach and another thin
layer of sauce. Add the remaining noodles and sauce. Cover tightly with
foil and bake for 45 to 50 minutes. Noodles are done when they can be
pierced with a fork.

9% CFF, tastes great, we don't miss the cheese, but we sprinkle with
nutritional yeast when serving, and you really don't have to precook the
noodles!

FATFREE DIGEST V96 #105

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.