Mushroom & eggplant lasagna
Ingredients
about 8 lasagna plates
1 medium eggplant
2 cloves garlic
500 g tomato sauce
250 g mushrooms
1 cup vegetable stock
Italian spices
(basil etc)
salt
olive oil
vegan cheese (optional)
Directions
Slice the eggplant lengthwise in thin slices, sprinkle some salt and oil on them and bake until the eggplant is soft and slightly golden brown. Meanwhile, slice the mushrooms and fry them in some oil until liquid from the mushrooms has vaporized. Chop the garlic and fry it in some oil, add the tomato sauce. Add salt and pepper to the sauce if necessary. Stir and heat for some minutes. Add some tablespoons of oil to an oven dish and spread some tomato sauce on the bottom of the dish. Place some eggplant slices, lasagna plates and some mushrooms on it. Add some more tomato saouce and pour some vegetable stock on the layer. Keep adding layers until you run out of ingredients. Make sure that the lasagna plates are covered. Sprinkle some Italian spices on top and bake until the lasagna plates are soft. If desired, sprinkle some grated cheese on top and bake for some more minutes.
Serves 3-4.
