Posted in Main Dish, Meatless, Recipes, Vegan

Sourdough Bread Lasagna

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Time gets away from me.   Weeks turn into months and pretty soon we do the whole year again.  This year is already flying by.  On February second I took my last bite of meat (hopefully) until my birthday.  So far so good, especially if I find more recipes like this one that are wholly satisfying.

Sourdough Bread Lasagna

Adapted from the Cheeky Kitchen 

Ingredients:

  • 2  eggplants, sliced into 1/2 inch slices
  • 2 (28 oz) cans of crushed tomatoes with basil
  • 1 pound of spinach, chopped
  • 12 slices of sourdough bread
  • 2 tomatoes, sliced
  • Panko bread crumbs
  • 8 cloves garlic, minced
  • 4 teaspoons Italian seasoning
  • Salt
  • Pepper
  • Olive oil

Directions:

  •  Preheat oven to 400 degrees
  •  Place eggplant on a baking sheet
  • Drizzle with 2 tablespoons of olive oil
  • Sprinkle with salt and pepper
  • Bake for 40 minutes

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  •   In a large skillet heat 2 tablespoons of olive oil over medium heat
  • Brown 4 diced cloves of garlic
  • Add cans of tomato sauce
  • Add Italian seasoning
  • Simmer for 30 minutes

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  • Heat 2 tablespoons olive oil over medium heat
  • Add 4 cloves of minced garlic
  • Add chopped spinach
  • Cook until wilted

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  • Layer 1 cup tomato sauce
  • 1/2 bread
  • 1/2 remaining tomato sauce
  • Eggplant
  • Spinach
  • Remaining Bread
  • Remaining tomato sauce
  • Panko
  • Tomato slices

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  • Bake for 40 minutes at 400 degrees

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