Usually I don't like to get too personal in my groups, but sometimes I think maybe I should--so this isn't such a sterile and dry recipe submission group.

For those of you who don't know, I'm in the process of becoming vegetarian. It's not because of ethical reasons, more on the health aspect, as well as the weight loss benefits (or that is what I've been told). I'm an average built person like most who would like to drop a few pounds but still maintain a healthy lifestyle and better eating choices. This is what my goal and purpose is for becoming vegetarian. Although I doubt I will ever completely give up meat 100% (I'll still enjoy a hamburger every now and then, as well as fish), I'd like to eat mainly vegetables, fruits, and other vegetarian items.

I recently signed up for a trial subscription at Vegetarian Times. I'd heard about the magazine from other various vegetarian friendly websites and decided to take a look and sign up for the trial. I'll let you know when I start receiving the magazine how I like it. And if any of you do subscribe to it, tell me what you think!

So far I've been doing pretty well--although I've had a few slips, but I don't feel like I am bad because of it. Like I said, I'm probably not going to be able to give up meat 100%. I really admire those who do though! Honest. However for the past 2 days I've had no meat products. Doesn't sound like a long time, but to a beginner I'd say I'm doing well.

I picked up several vegetarian cookbooks at the library last night which had a lot of tasty recipes. I'll post later about which books and what I think about them, and maybe a recipe from them.

For those who are just starting or curious about becoming vegetarian, take a look at this LINK. It is a really good little article about going from part-time vegetarian to full time. But it is also good for those who are just starting to become vegetarian too.

So now that that is out of the way, here is a recipe for you all. I picked this one because I've been craving lasagna for the past couple weeks and think I finally worked myself up enough to make it. If you've never made lasagna, give yourself plenty of time! I still construct mine at snail speed just to make sure my noodles are perfect and not torn. I'm such a perfectionist even at food!

Enjoy.

-MK-

Roasted Eggplant Lasagna - Serves 6
Original recipe from Vegetarian Times.

Ingredients:

* If flat, no-boil lasagna noodles are not available, use traditional ruffle-edged lasagna noodles, precooking them according to package directions. Cut to fit an 8-inch square baking dish.

1-1/2 lbs. eggplant, peeled, quartered lengthwise and cut lengthwise into 1/2-inch-thick slices
4 medium ripe tomatoes (2 lbs.), halved lengthwise
1/4 cup fresh basil leaves, shredded
9 oz. fresh spinach or Swiss chard, steamed
3/4 cup shredded part-skim mozzarella cheese (3 1/2 oz.)
3/4 cup part-skim ricotta cheese
8 oz. soft tofu, mashed with a fork
2 Tbs. grated Parmesan cheese, divided
1 egg white
6 no-boil lasagna noodles (7 x 3-1/2 inches each)
1/4 cup grated Asiago cheese

Preheat oven to 450F. Coat two roasting pans and one 8-inch square baking dish with cooking spray.

Place 2 lasagna noodles in bottom of prepared baking dish. Top with half of the cheese mixture, half of the eggplant strips and half of the spinach. Repeat layers, and top final layer of pasta with reserved 1/4 cup tomatoes. Sprinkle with Asiago cheese and remaining 1 Tbs. Parmesan. Loosely cover lasagna with aluminum foil and bake 30 minutes; uncover and continue baking until cheese is golden, about 15 minutes more. Let stand 15 minutes before serving.