Bon Appétit VEGETARIAN DISHES - MAIN COURSES
RECIPE NAME:  EGGPLANT - ZUCCHINI AND TOFU LASAGNA
RECIPE BY: BON APPETIT!
SERVING SIZE: 1 lasagna (8 servings)
PREPARATION TIME: 2 hours
 INGREDIENTS:
2 medium size eggplants -
4 small zucchinis -
1 tablespoon olive oil -
10 ounces firm reduced fat - tofu rinsed and drained
1 1/2 cups nonfat cottage cheese -
1 1/2 cups part skim mozzarella cheese shredded
1 cup brown rice  cooked
1/2 teaspoon fennel seeds crushed
1/2 teaspoon red pepper flakes crushed
2 1/2 cups purchased reduced fat spaghetti sauce -
2 tablespoons parmesan cheese grated
 
DIRECTIONS:
  • Cut unpeeled eggplants crosswise into 1/2 inch slices, cut zucchinis lengthwise into 1/4 inch slices.
  • Brush 3 shallow 10 by 15 inch baking pans with oil, arrange vegetable slices in a single layer in pans.
  • Bake in a 400F oven for 15 minutes, then turn vegetables over and continue to bake until tinged with brown.
  • Meanwhile, slice tofu, place between paper towels and press gently to release excess liquid.
  • Place tofu in a medium size brown and mash well.
  • Mix in cottage cheese, mozzarella cheese, rice, fennel seeds, and red pepper flakes.
  • Spread 1/2 cup of the spaghetti sauce in a 9 by 13 inch baking pan.
  • Top evenly with half each of of the eggplant, zucchinis and tofu mixture, spread with 1 cup more spaghetti sauce.
  • Repeat layers.
  • Sprinkle with Parmesan cheese.
  • Bake in a 400F oven until heated through (about 45 minutes).
  • Let stand for about 10 minutes before serving.
Notes - Comments: 

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