Fall vegetable and tofu lasagna

Fall vegetable and tofu lasagna
  • Preparation

    Preparation : 25min

  • Preparation Time

    Preparation Time : 125min

  • Servings

    Servings : 4

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, chopped 1/2 lb.
  • (250 g)–block firm tofu, chopped or crumbled
  • Sea salt and freshly ground black pepper to taste
  • 1-2 tbsp (15-30 ml) herbes de Provence
  • 2 small eggplants
  • 2-3 large red tomatoes
  • 2 zucchini
  • 3 cups (750 ml) packed shredded mozzarella cheese (or Emmental cheese, to taste) (about1 lb./500 g)
  • Parmesan cheese (optional)

Preparation

  1. Preheat oven to 350ºF (175ºC).
  2. In a large skillet over high heat, heat olive oil. Sauté onion, garlic and tofu and season with salt, pepper and a pinch of herbes de Provence. Set aside.
  3. Cut eggplants and tomatoes into 1/4 in. (1/2 cm)–thick slices.
  4. Cut zucchini lengthwise into 1/4 in. (1/2 cm)–thick slices.
  5. Brush 9 in. x 9 in. (23 cm x 23 cm) baking dish with oil and layer ingredients in the following order, making sure the vegetable slices overlap: ­
  • half the eggplant slices seasoned with salt and pepper ­
  • 1/2 cup (125 ml) cheese seasoned with a pinch of herbes de Provence
  • half the zucchini slices seasoned with salt and pepper ­
  • onion, garlic and tofu mixture ­ - half the tomato slices seasoned with salt and pepper
  • 1/2 cup (125 ml) cheese seasoned with a pinch of herbes de Provence
  • Repeat sequence with remaining vegetables, seasoning them as well, and covering each with 1/2 cup (125 ml) cheese seasoned with a pinch of herbes de Provence.
  1. Keep remaining cup (250 ml) of cheese to spread over lasagna after it’s cooked.
  2. Bake lasagna in middle of oven about 2 hours. Make sure tomatoes don’t burn, reducing oven temperature if necessary.
  3. Once the lasagna is cooked, most of the vegetable water will have evaporated and lasagna will be more compact. Spread remaining cheese evenly over lasagna and broil until melted and golden-brown. Or, for added taste, sprinkle lasagna with Parmesan cheese along with remaining cheese before broiling.
  4. Turn oven off and let lasagna stand for about 15 minutes to let it set before serving.

CHEF'S NOTE

 

"You can serve this fall lasagna with a bowl of warm tomato sauce on the table. Let your guests pour it onto their portion as desired. I enjoy following my inspiration to create different types of lasagnas. I sometimes replace the tofu with lentils or ground beef and I use the seasonal vegetables that make my mouth water when I am at the market. Be creative! Be spontaneous"! 

Photo: Tango [Vitalité Québec] JANUARY 2012

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