Ingredients: *Use Organic Ingredients when possible
1 package Spinach 1 Eggplant
3 toes Garlic 1 can Cooked White Beans
2 cups Diced tomatoes 1 can tomato paste
1-2 Tbs Balsamic Vinegar Olive Oil
Finely chop 1 garlic toe, mix with
diced tomatoes, tomato paste,
balsamic vinegar, olive oil, salt and
pepper. Mix and set aside
*Peel and slice eggplant into ¼ inch slices, place on a sheet pan, drizzle with 1-2
tablespoons olive oil salt and pepper. Roast in the oven at 450 degrees F, turning
once ½ way through until lightly browned and starting to soften. Take out of oven but
keep oven at 450 degrees.
*Cook spinach in a large frying pan add 1-3 teaspoons olive oil and wilt over medium
heat season with salt and pepper. Wilting will take 2-3 minutes. Transfer to a plate to
cool. Wipe out pan for cooking the white beans.
*In the same frying pan used to cook the spinach add finely chopped garlic toe and 2
teaspoons of olive oil. Cook until fragrant.
*Add White beans, ¼ cup of water . Cook until beans are warmed through 2-3 minutes.
Transfer beans to a medium blow and smash with a fork until a coarse paste. Stir well
to incorporate liquid. Salt and pepper to taste.
*In a medium baking dish drizzle 2-3 teaspoons of olive oil to prevent sticking.
Arrange a layer of eggplants slices slightly overlapping. Spread the white bean mash
evenly over the eggplants, top with cooked spinach evenly. If you have extra eggplant,
repeat steps until all ingredients are used.
* Pour marinara over the eggplant. Bake until lasagna is warmed through and the
marinara is bubbling 5-7 minutes.
Serve topped with Parmesan cheese (grated from the block)