Rustic Lasagna Casserole

I told some friends about this recipe today and said I’d share it with them. It’s the very best lasagna I’ve ever tasted. I modified the original recipe to save some time and some dishes. (I toasted the bread instead of frying it. I can also saut√© some veggies together.)

Rustic Lasagna Casserole

Cook Time: 2:00 | Difficulty: Medium

Ingredients:

5 Tbs olive oil   1/4 cup for drizzling
8 to 10 cloves garlic, minced
2 (28-oz) cans Muir Glen Crushed Tomatoes with Basil, blended. (Don’t sub/cheat here; the brand is worth it in this dish.)
2 tsp salt
4 tsp Italian Herb mix
2 eggplants, cubed to 1/2″ cubes
2 pounds fresh spinach, cleaned and chopped (or frozen!)
6 slices of day-old rustic sourdough bread, cubed & toasted
Olive oil nonstick cooking spray
1/2 cup panko breadcrumbs
1 can diced tomatoes (instead of 2 large tomatoes, sliced very thin)
1/4 balsamic vinegar
1/3 cup fresh basil, chopped

Directions:

[Modified to be easier to cook.] Vegan Rustic Bread, Eggplant & Spinach Lasagna. Plan about 2 hours to prep and bake this meal, though you won’t have to be slaving all over the kitchen for the entire two hours. Though there are a few steps to this recipe, none of them are difficult, and the ingredient list is so simple, you’ll surprise yourself with how easy this beautiful recipe is to prepare.

1. Preheat oven to 400 degrees.

simmering:

1. In a large pot, heat olive oil to medium then toss in the garlic cloves. Cook for 2-3 minutes in the hot oil, stirring constantly to keep the garlic from burning. Add the crushed tomatoes, salt, and Italian Herb Mix and allow to simmer for 20-30 minutes.

roasting & toasting:

1. Spray the lasagna pan with non-stick cooking spray. Drizzle oil on the eggplant cubes and sprinkle them with salt & pepper. Roast the eggplant for 30-40 minutes, or until eggplant is tender and slightly golden brown around the edges.

2. While your eggplant is roasting, toast and cube the bread.

simmering:

1. Once the tomato sauce has simmered a bit, add the chopped spinach and cook until wilted.

2. Add the roasted eggplant to the sauce.

assembly:

1. Spread sauce/veggies in the bottom of a large casserole pan. Layer with bread. Repeat layers soaking the bread cubes.

2. Sprinkle with breadcrumbs. Place diced/drained (or fresh diced) tomatoes across the top of the breadcrumbs. Salt and pepper generously.

3. Bake in preheated oven for 40 minutes.

to serve:

1. Allow to sit for 10 minutes, then drizzle balsamic vinegar over the tomatoes. Sprinkle fresh basil.

2. Slice & serve with a crisp salad and sparkling lemon water.

Notes: Modified to cook easier/faster. More casserole than lasagna.

Source: Cheeky Kitchen

Sent from Paprika Recipe Manager.