Vegan Eggplant Lasagna

This is so good! I made this along with a regular meaty lasagna for a dinner party last week and those who tried the Vegan Lasagna loved it more than the meaty cheesy one! Sacrificing here? I think NOT!

Vegan Eggplant Lasagna

• 1 medium eggplant
• 4 clove garlic clove(s)
• 3 large Portobello mushroom(s)
• 1 largeVidalia onion(s)
• 1 package whole wheat lasagna noodles
  
• 1+ cup vegetable broth
• 4 medium zucchini
• 48 oz spagetti sauce
• 2 T olive oil
  
• fennel seed

• Sliced tomatoes
  

1. Peel and slice eggplant. Salt eggplant and set aside. (this takes out the bitterness)

2. Boil water and make lasagna noodles according to package directions.

3. Chop onions, zucchini and mushrooms.

4. In a large saucepan saute half of the onions and zucchini in vegetable broth on medium heat until tender. Set aside.

5. Saute mushrooms and rest of onions in vegetable broth until tender.

6. Rinse and saute eggplant in vegetable broth until clear. Be careful not to burn any vegetables, add more broth if needed.

7. In a 9x13 pour 1/2 cup sauce and layer:

4 noodles
eggplant
1/3 sauce
4 noodles
zucchini and onion mixture
sauce
4 noodles
mushroom and onion mixture
sauce
4 noodles
1/2 c sauce
sliced tomatoes
oil
fennel seed

Thats it. Cover with aluminum foil. Cook at 350 for about 45 minutes. This is delicious. And it looks beautiful!