Name: Easy Eggplant Lasagna
Prep time: 45 min
Cook time: 30 min
Yield: 12
Cuisine: Internacional
Ingredients: 12 lasagna sheets, whole wheat; 1 tablespoon olive oil; 1 pumpkin, medium, diced; 1 cup peas, cooked; 250 grams button mushrooms, sliced; 500 grams spinach, washed and disinfected; 5 cups marinara sauce; 300 grams tofu, for the tofu ricotta; 250 grams hummus, garlic, for the tofu ricotta; 1/4 cups fresh basil leaf, for the tofu ricotta; 1 pinch salt, for the tofu ricotta; 1 pinch garlic powder, for the tofu ricotta

Preparation

15 mins

30 mins

Low

Preheat the oven to 180° C. In a pot, heat the water and cook the lasagna noodles until al dente, drain, and cool with cold water to stop the cooking.