I created this recipe for my summer yoga retreat and my students loved it. I took a vegetarian lasagna recipe and modified it to add more flavor. I decided to roast the vegetables prior to layering them in the lasagna pan and it worked. Try it and let me know what you think?
Ingredients:
1 large onion chopped
1 package (225 g) of firm tofu finely chopped
2-3 garlic cloves
2 large eggplants
3 large tomatoes
2 large zucchinis
3 cups of grated mozzarella cheese or any other cheese of your choice
1 tbsp of dried oregano
1 tbsp of dried thyme or basil
2 tbsp of olive oil
Sea salt and pepper to taste
Parmesan cheese optional
Preheat oven 375F
Slice eggplants, tomatoes and zucchinis lengthwise about 1/4 inch thick.
Grease parchment lined cookie sheet pans with a little olive oil and then place the sliced vegetables on the pans. Sprinkle a little more olive oil on top of the vegetables.
Let vegetables roast for about 30 minutes at 375F or until golden.
In the meantime, add 1-2 tbsps of olive oil to a frying pan and then add chopped onions, garlic, and the chopped tofu. Season tofu mix with salt, pepper, oregano, thyme and / or basil. Cook till golden.
Grease a 9 inch X 9 inch lasagna dish
Layer the ingredients as follows:
1 layer of roasted eggplant slices seasoned with salt and pepper
Sprinkle a layer of mozzarella cheese
1 layer of roasted zucchini slices seasoned with salt and pepper
Then spread all the tofu mixture
1 layer of roasted tomatoes seasoned with salt and pepper
Sprinkle a layer of mozzarella cheese
1 layer of roasted eggplant slices seasoned with salt and pepper
Sprinkle a layer of mozzarella cheese
1 layer of roasted zucchini slices seasoned with salt and pepper
Sprinkle a layer of mozzarella cheese
1 layer of roasted tomatoes seasoned with salt and pepper
Finish with the remaining mozzarella cheese
Cook lasagna in oven at 375F for 25-30 minutes or until heated and cheese is melted.
Let cool, slice and serve with your favorite salad.
ENJOY!