Ingredients
3medium Chinese eggplants,cut into ½-inch rounds
1tbspolive oil
2cupscremini mushrooms,sliced
1yellow onion,chopped
3garlic cloves
2tspdried basil
½tspcayenne pepper,or to taste
1bunchkale,chopped
29ozcrushed tomatoes,(2 cans)
2tbsptahini
salt and pepper,to taste
12ozlasagna noodles,(1 box), (no boil)
8ozsmoked tofu,(1 container), diced
3cupsmozzarella cheese,part skim, shredded
½cupbread crumbs
Preparation
Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
Place eggplant slices evenly on the prepared baking sheet.
Bake in the preheated oven for 5 to 7 minutes until tender.
Heat olive oil in a skillet over medium heat. Add the mushrooms and onion and cook for about 5 minutes until onions are soft and translucent.
Stir in garlic, basil, and cayenne pepper. Add kale and cook for about 5 minutes more until wilted.
Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.
Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese.
Continue with the remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.
Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more.
Allow to cool 10 minutes.
Serve warm, and enjoy!
