Tofu Lasagna

By Hklbrries

Ingredients

• 3 quarts water
• 12 lasagna noodles, preferably whole wheat
• 1 tsp salt
• 1 tsp oil
• 1 small eggplant (3 cups), diced
• 2 cups carrots, chopped or grated
• 2 cups zucchini, chopped
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 5 tbsp olive oil
• 1 tbsp oregano
• 1 tbsp basil
• 2 tsp salt
• 1 large can tomatoes (3 1/2 cups)
• 3 ounces tomato paste
• 1/2 cup sweet red wine
• 1/2 pound spinach
• 1/2 cup water
• 1 pound tofu
• 2/3 cup Parmesan cheese, grated
• 1 tsp salt
• 1 cup Mozzarella cheese, optional

Details

Servings 6

Preparation

Step 1

Put 3 quarts of water on to boil for the noodles, adding about one tsp each of salt and oil.

In a skillet, saute the eggplant, carrot, zucchini, onion, and garlic in the olive oil for about 3 minutes. Add the oregano, basil, and salt; continue sauteeing, stirring frequently, and adding a little more oil if necessary, for 3 more minutes. Then add the tomatoes, tomato paste, and wine; stir well. Cover and simmer for half an hour, stirring frequently.

Meanwhile, boil the noodles for ten minutes and drain into a colander.

Chop and cook the spinach in a little water over high heat. Drain.

Place half a cup of water and tofu into your blender, then blend, adding the cooked spinach. Spoon into a bowl, then beat in the Parmesan cheese and salt.

To assemble the lasagna, spoon a thin coating of the vegetable sauce into the bottom of a 13-inch-by-9-inch pan or casserole dish. Make 1 layer of noodles, using 4 strips. Spoon 1/3 of the tofu mixture here and there on the noodles, covering each mound with a spoonful of sauce, for ease in spreading. Spread the filling over the noodles with the back of a spoon. Repeat the noodle-tofu sauce layers three times. Top with grated Mozzarella cheese if desired.

Bake at 325 F for 45 minutes; then let the lasagna sit for 15 minutes, out of the oven, if you can wait that long. The lasagna will firm up as it cools, and the flavors will blend into perfection.