Gluten free Eggplant Lasagna

No pasta, eggplant tofu spinach lasagna great tired with everything bagel seasoning

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice Eggplant into 1/4-1/8 inch thick rounds

Step 2

Chop herbs set 1/2. TBSP of Rosemary aside and grate the cheese and set aside

Step 3

Mix firm tofu, milk and herbs. When mixture is uniform and resembles a very thick ricotta, then mix in egg until uniform.

Step 4

Pour 1/3 of Marinara sauce in the bottom of the nine inch by 13 in baking pan then put half of the eggplant rounds or less on the bottom of the pan top with the tofu herb mixture cover that with the 12 oz of fresh spinach then top that with the grated Monterey Jack cheese. Then cover with the last of your eggplant rounds layer of these as needed to cover the top then place thin pads of the sliced butter on top of each eggplant round covered with the rest of the Rosemary then top with the remaining 2/3 of the marinara sauce.

Step 5

Bake at 400° for 1 hour