Eggplant,Zucchini and Tofu Lasagna
2 medium size eggplants
Cut unpeeled eggplants crosswise into 1/2 inch slices, cut zucchinis lengthwise into 1/4 inch slices.
4 small zucchinis
1 tablespoon olive oil
10 ounces firm tofu rinsed and drained
1 1/2 cups cottage cheese
1 1/2 cups mozzarella cheese, shredded
1 cup brown rice, cooked
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon crushed red pepper flakes
2 1/2 cups spaghetti sauce
2 tablespoons Parmesan cheese, grated
Brush 3 shallow 10 by 15 inch baking pans with oil, arrange vegetable slices in a single layer in pans.
Bake in a 400ºF 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 the eggplant, zucchinis and tofu mixture, spread with 1 cup more spaghetti sauce.
Sprinkle with Parmesan cheese.
Bake in a 400ºF oven until heated through (about 45 minutes).
Let stand for about 10 minutes before serving.
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