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  • Kylie Cooper

    Rustic Bread Eggplant Vegan Lasagna

  • Cassi F Grisdale

    Vegan Eggplant Spinach Lasagna.

  • Jessica Rowland

    Vegan Rustic Eggplant Lasagna

  • Sara Ventura

    Vegan Rustic Bread, Eggplant Spinach Lasagna | Healthy Recipe to Try

  • Amanda Terrell

    Rustic Bread Lasagna Vegan Rustic Bread, Eggplant & Spinach Lasagna Plan about 2 hours to prep and bakethis meal, though you won't have to be slaving all over the kitchen for the entire two hours. Though there are a few steps to this recipe, none of them are difficult, and the ingredient list is so simple, you'll surprise yourself with howeasy this beautiful recipe is to prepare. Ingredients: 5 Tbs olive oil + 1/4 cup for drizzling 8-10 cloves garlic, minced 2 (28-oz) cans Muir Glen Crushed Tomatoeswith Basil, blended 2 tsp salt 4 tsp Italian Herb mix 2 eggplants, sliced to 1/2" thick 2 pounds fresh spinach, cleaned andchopped 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 Directions: 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,andItalianHerb Mix andallowtosimmerfor 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 preheatedovenfor 30-40minutes,or until eggplant is tender and slightly golden brown around the edges. While your eggplant is roasting, sprayeach slice ofsourdough bread onboth sideswith nonstick olive oil spray. Cook in a heated grill panuntil toastyandgoldenbrownonboth 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 inthe bottom ofa 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 andspinach ontop ofthe sauce. Add a second layer ofbread 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, then slice, serve, and enjoy with a crisp salad

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