Bianca Lively: Rustic Vegan Lasagna


Rustic Vegan Lasagna

Are you ready for your home to smell like Italy?? This is some yummy goodness in your mouth. Its like fireworks going up and down your belly its so delicious! Not only are Chris and I total Carnivores, but this meal is total Vegan and we loved it! Im all about trying things. Never be afraid. Be ready to take about 2 hours of your life making this simple meal. 

Patients is beauty<3 

I found this recipe off of Pinterest of coarse. So it was my first time making something off of the pining. 
Now here is where things get off the bang and get good. You will surprise yourself at how easy this is. The making of this yummy Vegan Lasagna. 

5 Tbs olive oil + 1/4 cup for drizzling
8-10 cloves garlic, minced
2 (28-oz) cans Muir Glen Crushed Tomatoes with Basil, blended
2 tsp salt
4 tsp Italian Herb mix
2 eggplants, sliced to 1/2" thick
2 pounds fresh spinach, cleaned and chopped
12 slices of day-old rustic sourdough bread
Olive oil nonstick cooking spray
1/2 cup panko breadcrumbs
2 large tomatoes, sliced very thin
1/4 balsamic vinegar
1/3 cup fresh basil, chopped

Preheat oven to 400 degrees.
In a large pot, heat 3 tablespoons of the olive oil to medium then toss in about one-fourth of the garlic cloves. Cook for 2-3 minutes in the hot oil, stirring constantly to keep the garlic from burning. Add the crushed tomatoes, salt, and Italian Herb Mix and allow to simmer for 20-30 minutes.
Place the eggplant slices on a parchment-lined baking sheet. Drizzle with 1/4 cup of olive oil, salt and pepper, then slide pan into preheated oven for 30-40 minutes, or until eggplant is tender and slightly golden brown around the edges.
While your eggplant is roasting, spray each slice of sourdough bread on both sides with nonstick olive oil spray. Cook in a heated grill pan until toasty and golden brown on both sides.

In a large saucepan or wok, heat the remaining 2 tablespoons of olive oil over medium heat, sweat the garlic in the hot oil for 1-2 minutes, then add the chopped spinach and cook until wilted.
To assemble: Spread 1/2 cup of the tomato sauce in the bottom of a large casserole pan. Layer with bread until the dish is completely covered. Add half of the tomato sauce mixture on top. Layer all of the eggplant and spinach on top of the sauce. Add a second layer of bread over the spinach layer. Top with remaining sauce, making sure that you've covered the bread entirely with the sauce.

Sprinkle with breadcrumbs. Place sliced tomatoes across the top of the breadcrumbs. Salt and pepper generously.
Bake in preheated oven for 40 minutes. Allow to sit for 10 minutes, then drizzle balsamic vinegar over the tomatoes, sprinkle fresh basil. Serve with one of your favorite salads.. I of coarse had an avocado salad since for some reason iv been addicted to avocados. But yum! With a little Tejava.. Talk about goodness!!!

Enjoy<3 Bianca

Total Time: 1 hour 40 min
Prep: 1 hour
Cooking: 40 min
Yield: 12 Servings

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