I will wake up one morning in the not too distant future and find row upon row of crisp, dew-beaded vegetables just waiting to be pulled from the ground. With my trusty spade, I will gather into a wicker basket four eggplants, two zucchinis, three tomatoes, a bunch of spinach, some fresh basil leaves, and a heaping handful of homegrown wild mushrooms.
Without a word, I will place said basket on kitchen countertop, go about the day’s business, and come back to find this beautiful roasted vegetable and tofu no-noodles lasagna waiting in its stead. It will be made of course, with love, because I’m the boss.
Oh and yeah, I’ll have a six-pack too and a Fabio-like mane of golden, shoulder-length hair.
Shoosh. It’s my dream. I can dream whatever the hell I want. 😉
Doesn’t it look like Ren scooped out a piece of the sun and served it in a casserole?
Tofu for Ricotta, mushrooms for ground beef, sheet-thin vegetables for lasagna. What groovy-green parallel universe is this?
- 4 medium eggplants, peeled and sliced 1/2″ inch thick diagonally
- 3 large red onion, sliced 1/2″ inch thick
- 2 medium zucchinis, sliced 1/2″ inch thick diagonally
- 3 large tomatoes, sliced 1/2″ inch thick
- 10 garlic cloves, peeled plus 3 garlic cloves, minced
- 1 bunch spinach, washed and drained
- Basil leaves, torn or 1/4 cup basil pesto
- 500 grams firm tofu, crumbled
- 1 egg, beaten
- 1 cup pecorino romano and/or parmigiano reggiano cheese, grated
- 3 Tbsps extra-virgin olive oil and extra for roasting vegetables
- 1 large can of sliced mushrooms, rinsed and drained
- 1 28-oz can of whole tomatoes
- 1 small packet of tomato paste or about 1/4 cup
- 2 tsps sugar
- 1 Tbsp dried italian seasoning
- Sea salt and freshly ground black pepper, to taste
- 1 cup mozzarella, grated
- Heat oven to 400 F. Lightly grease 2 large baking trays, then place eggplant, onion, zucchini, whole garlic cloves, and tomatoes in a single layer. Toss with olive oil, season well, then roast for 25 minutes until lightly browned.
- In medium bowl, place tofu, basil or pesto, egg and 1/2 cup pecorino and mix well. Season with salt and pepper and set aside. In another bowl, combine rest of pecorino/parmigiano reggiano and mozzarella.
- In medium saucepan, heat 1 Tbsp olive oil over medium-high heat. Quickly stir-fry spinach just until wilted, season, and transfer to plate.
- Pour in remaining oil and sauté garlic until fragrant. Add in mushrooms and stir-fry until starting to brown at edges.
- Add in tomato paste and cook for a few minutes before adding canned tomatoes, dried herbs, and sugar. Season with sea salt and pepper. Cook and simmer for about 25 minutes.
- Preheat oven to 375 F.
- To assemble, spread 1/3 of red sauce in casserole or baking dish, layer in 1/2 of roasted eggplant, zucchini, onion, garlic, tomatoes, and spinach, then dollop 1/3 of tofu mixture, 1/3 of red sauce, and 1/2 of cheese mixture over top.
- Layer remaining vegetables and tofu mixture, finishing with red sauce and remaining cheese mixture.
- Bake on baking sheet for 30 minutes or until bubbly and top is golden. Allow to stand for 15-20 minutes before cutting and serving.
Got Ricotta? Nope, this is tofu. 🙂
Beautiful layer of spinach
DID YOU KNOW?
That Garfield, everyone’s favorite comic strip cat, was born in the kitchen of an Italian restaurant? Soon as he was born, he immediately ate all the pasta in sight, thereby developing his well-documented love for lasagna and Italian food. I don’t know how he would have felt about vegetarian lasagna though. 😉
JB and Renée are the Traveleaters behind Will Fly for Food, a travel blog for the gastronomically inclined. They enjoy experiencing food from different cultures so they’ve made it their mission to try every country’s national dish. Read more about them and their National Dish Quest here.