Ingredients:
- 2 italian eggplants, cubed into 1cm squares
- 1 1/2 onions, chopped
- 1/2 lb sharp cheddar cheese (optional, for non-vegans) or 1/2 lb gorgonzola (optional, for non-vegans)
Directions:
- Make the Eggplant Tapenade: cube and salt the eggplants. Pit the olives, and chuck them, the sun dried tomatoes, tomato paste and olive oil into the blender. When the eggplant is a little soft, toss it with the blended mixture and the chopped onions.
- Make spinach pesto: wilt the spinach by dumping a kettle of boiling water over it. Use a strainer, and squeeze out all the excess green water. Dump the spinach, garlic, walnuts and a splash of olive oil into the blender and blend.
- Make the mushroom layer: chop up the mushrooms, and the garlic. Sautee the mushrooms and garlic together until the mushrooms are just softened.
- Assemble the lasagne: using lidded pyrex dishes (works better than tinfoil, over the top, but use what you got), put a layer of spinach pesto on the bottom, then put a layer of lasagne noodles, then a layer of the eggplant, then a layer of lasagne noodles in the opposite orientation of the last layer, then a layer of mushrooms, then a layer of lasagne noodles in the opposite orientation of the last layer, then a layer of eggplant, then a layer of lasagne noodles in the opposite orientation of the last layer, top with a layer of spinach pesto. Top with cheese if your partner is just a vegetarian, or pretend its tofu when they ask.
- Should fill 3 12 square pyrex dishes. Bake at 350 for 25 minutes. Freeze leftovers trays whole in case you need some last minute food for a party later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 865.35 Kcal (3623 kJ) | ||
| Calories from fat | 559.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.15g | 96% | |
|---|---|---|---|
| Cholesterol | 28.91mg | 10% | |
| Sodium | 641.88mg | 27% | |
| Potassium | 3214.98mg | 68% | |
| Total Carbs | 53.19g | 18% | |
| Sugars | 15.97g | 64% | |
| Dietary Fiber | 20.54g | 82% | |
| Protein | 39.03g | 78% | |
| Vitamin C | 99.6mg | 166% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 12.5mg | 70% | |
| Calcium | 564.5mg | 56% | |
| Amount Per 100 g | |||
| Calories | 77.7 Kcal (325 kJ) | ||
| Calories from fat | 50.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 96% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 10% | |
| Sodium | 57.63mg | 27% | |
| Potassium | 288.67mg | 68% | |
| Total Carbs | 4.78g | 18% | |
| Sugars | 1.43g | 64% | |
| Dietary Fiber | 1.84g | 82% | |
| Protein | 3.5g | 78% | |
| Vitamin C | 8.9mg | 166% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.1mg | 70% | |
| Calcium | 50.7mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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