Vegan Lasagna
1 jar Prego garden style sauce
1 eggplant, peeled & cut into 1/2″ pieces
1/2 pkg frozen meatless ground
1 onion, chopped to 1/4″
1 cup water
2 Tbsp basil
2-3 Tbsp olive oil
1 pkg grated nondairy cheddar & mozzarella cheese
In large skillet over high heat, saute chopped onion, add meatless ground, basil, and Prego sauce. Add cut up eggplant and 1 cup water. Heat about 10 minutes until bubbly.
In large oven-proof dish, (9″X11″), spoon meat & eggplant mixture to cover bottom of dish. Cover mixture with a layer of grated cheese. Next, layer 3-4 lasagna noodles. Repeat process of mixture, cheese. and noodles. Top with last of meat & eggplant mixture and top with cheese. Cover with two layers aluminum foil and cook at 350 for 1 hour.
My husband and I love Vegan Lasagna and this recipe is so easy using no-boil noodles! I love the added eggplant which gives it extra nutrition!