Lasagna had begun to sound extremely appealing as the temperatures dropped this year, but until last week, I hadn’t progressed beyond buying a package of no-boil noodles. The problem was, I’ve only ever made lasagna once, and the first time, I followed a complicated recipe, which I wasn’t interested in replicating. Having recently discovered the secret recipe for the best tomato sauce ever, however, I decided the time for a Vegaquarian-style lasagna was now.
package no-boil lasagna noodles
one large eggplant
spinach (2 big handfuls)
1 28 oz can diced tomatoes (I get the kind that is seasoned with basil and oregano)
one sweet onion, halved and peeled (not diced)
2-3 large garlic cloves, peeled and crushed
parmesan cheese, to taste
thyme or herbs of your choice
first, make the best tomato sauce ever:
In a large sauce pan, combine diced tomatoes, onion half, crushed garlic, 4 tbsp olive oil and gently simmer over very low flame.
Stir occasionally, and season with salt and pepper.
After 40-60 minutes, turn off flame, remove onion half and garlic cloves.
Ta-da! That’s it for the tomato sauce.
While your sauce is cooking itself to perfection, preheat the oven to 400.
Slice your eggplant in rounds or long-wise, depending on what shape dish you plan to bake the lasagna in.
Toss the eggplant slices with olive oil, salt, pepper, and thyme, and roast for around 30 minutes, turning half way through to prevent major sticking.
Once the eggplant and tomato sauce are ready, you can begin to assemble the lasagna in a casserole dish.
Lightly oil the bottom of the dish, and cover with a couple of noodles.
Next, spread some tomato sauce on the noodles, and cover with a layer of eggplant and spinach.
Continue layering until you run out of ingredients, and then top with freshly grated cheese.
Bake at 350 until noodles are cooked (about 15-20 minutes).
Let cool a bit, and then enjoy!