Vege Book 2: Lasagna Recipe

Dan and I made this other night and it turned out great. We didn't use their recipe for tofu cream cheese or vegetable sauce though. We just used our old favorites because we too hungry to translate the extra recipes. So here is the recipe for the lasagna. I will update later with the tofu cream cheese and vegetable sauce recipes. I think this recipe is pretty minimal, and probably assumes that you know your way around a kitchen :)

2 eggplant (maybe one if they are American size)
3 layers worth of lasagna noodles
2 potatoes
1 bunch of spinach leaves
350 g tofu cream cheese
350 g vegetable ragu sauce
panko for sprinkling on top
2 tsp parsley
1 tbsp crushed nuts
3 tbsp olive oil
salt

Preheat oven to 392 degrees fahrenheit (200 degrees celsius).
Boil 1 tsp salt, 1 tsp olive oil, add noodles and cook
Cut eggplant and potato into 5mm strips, cut spinach into 5 cm pieces.
Blanch the eggplant, drain into colander.
In a frying pan, add 1 tbsp of olive oil and heat.
Add vegetables and salt and saute.
In a ceramic dish add the rest of the olive oil and coat the pan evenly. Layer the lasagna, sauce, vegetables, and tofu cream cheese twice.
For the last layer, add lasagna, sauce, panko and nuts.
Put in oven and bake for 15-20 minutes.