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   MSGID: 35629.fidonet_cooking@1:105/500 2ded0f8d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Eggplant & Spinach Lasagna   
    Categories: Pasta   
         Yield: 8 Servings   
       
        12 oz Lasagna noodles   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 md Eggplant; peeled & chopped   
         3 c  Tomato sauce   
        32 oz Tofu (2 pkg);   
              - drained & crumbled   
        10 oz Frozen chopped spinach;   
              - cooked per pkg   
              - directions -well drained   
              Salt   
              Black pepper; freshly ground   
       1/2 c  Vegan mozzarella cheese;   
              - shredded   
       
     Preheat the oven to 350?F. Bring a large pot of salted water to a   
     boil over high heat. Cook the lasagna noodles, stirring occasionally,   
     until al dente. Drain the noodles and spread out on a work surface to   
     keep them from sticking together.   
        
     Heat the olive oil or water in a large skillet over medium heat. Add   
     the eggplant and cook, stirring occasionaly, until tender, about 10   
     minutes. Stir in the tomato sauce and set aside.   
        
     In a large bowl, combine the tofu & spinach, blending well. Season to   
     taste with salt & pepper. Set aside.   
        
     Spread a thin layer of the eggplant & tomato sauce over the bottom of   
     a 9x13" baking dish. Add a layer of noodles and top with half of the   
     tofu mixture, spreading it out evenly. Top with another layer of   
     noodles, a layer of sauce, and the remaining tofu mixture. Finish   
     with a layer of noodles and the remaining sauce.   
        
     Bake for 30 minutes. Remove from the oven and sprinkle with the vegan   
     cheese, if using. Continue to bake until hot and bubbly, about 15   
     minutes more. Let rest for 10 to 15 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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