Aubergine/Zuke/Spinach Lasagna Recipe

• 1 lrg Aubergine
• 1 x Zucchini
• 1 bn Fresh spinach, (or possibly box frzn)
• 1 lrg Purple onion-minced coarse Garlic to taste Italian mixed seasoning
• 1/2 c. Vegetable broth Box of spinach lasagna
• 1 jar fatfree seasoned marinara Soy cheese, grated and to taste

1. Boil lasagna noodles until tender, meanwhile simmer minced onion and garlic in vegetable broth until tender.
2. add in Italian seasoning and salt and pepper to taste.
3. add in marinara (I like roasted pepper and basil) to onion/garlic mix and blend.
4. slice the aubergine and lasagna in 1/2 " slices.
5. wash and chop spinach into 1/2 " strips.
6. spray large pyrex pan with butter flavored spray and layer: sauce,noodles,soy cheese sliced vegetables sauce, noodles, soy cheese, vegetable.
7. top w/ sauce and soy cheese.
8. bake 300 for 45 minutes.
9. let set a few min before serving.
10. this freezes well and is even better the next day.

aubergine, zucchini, fresh spinach, onion, vegetable broth, soy cheese

Taken from cookeatshare.com/recipes/aubergine-zuke-spinach-lasagna-71835 (may not work)