Lots of protein in this meatless lasagna!
Lasagna di melanzane e
zucchine e tofu ericotta
Serves 6
9 whole wheat lasagna noodles
1 small organic eggplant, sliced thin
1 organic zucchini, sliced thin
1 19-oz (470 g) soft organic tofu
1 16-oz (480 g) organic cottage cheese
1/2 cup (2 ml) feta cheese, grated
1/2 Tbsp. (7 ml) each: Italian spices, parsley, and basil
8-10 sliced green olives stuffed with pimento
1/2 cup (2 ml) Pecorino Romano or Parmesan cheese, grated
6 cups (1.500 ml) or more of "Mike's Portuguese Tomato Sauce"http://veggiefernandezs.blogspot.com/2015/11/mikes-portuguese-tomato-sauce.html
- Cook the lasagna noodles in boiling water for 3 minutes.
- In a mixing bowl, use a folk to combine the tofu and cottage cheese.
- Mix spices, herbs, and feta cheese to the tofu.
Laying the lasagna:
- Lightly ladle tomato sauce to cover the bottom of a glass baking dish.
- Layer a roll of lasagna noodles, then tofu-cottage cheese mixture, zucchini, noodles, ladle some tomato sauce, then slices of eggplant.
- Repeat the layers finishing with the tomato sauce.
- Sprinkle Pecorino Romano or Parmesan cheese over the top.
- Place sliced green olives in rolls. Cover with tinfoil.
- Cook at 375F (190C) for 60 minutes.
- Remove from oven and cool for 10 minutes.
Sever with: mix salad, French bread, and red wine
