veggie lasagna

Adapted from this recipe, I added some extra green goodness to the lasagna. 

Ingredients:

coconut oil (or any vegetable oil)

3 gloves garlic

1 onion

1 eggplant

1 container of spinach

1 cup broccoli 

1 can lentils

1 can of diced tomatoes

1 tsp Italian herb & spices

1/2 cup cashews

3/4 cup water

1 tsp salt

1 tbsp nutritional yeast

fresh basil leaves

pine nuts

Directions:

1. Slice eggplant into thin slices, sprinkle some salt onto slices, and place between two heavy plates to drain excess water for 30 minutes.

2. Preheat oven to 400 F

3. Blend cashew, water, salt, and nutritional yeast to make "cheese" sauce

4. Fry eggplant slices in oil and set aside

5. Saute garlic, onion, herb & spice then add chopped broccoli, lentils, tomatoes and mix together, turn off heat and set aside

6. In a lasagna pan, add layer of eggplant, spinach, veggie mixture, then another layer of any leftover eggplant. Pour "cheese" sauce over ingredients. Add fresh basil leaves and pine nuts on top and bake for 40 minutes.