Vegetarian Lasagna

  • Product: Medium firm
  • Meal Type: Entrée
  • Cuisine: Italian
  • Level: Intermediate
  • Special Consideration: Vegetarian

Directions

In a food processor, purée the tomatoes to a smooth consistency.

Add 6 tablespoons olive oil to a large pan over medium heat. Once hot, add the eggplant in batches, and cook, while stirring, until soft, about 8 minutes. Remove to a bowl and set aside.

Add remaining 2 tablespoons olive to the pan and add the onions. Sauté until they are soft, and before it actually starts browning a bit, add 3 cloves garlic. Stir in a pinch of red pepper flakes and cook, while stirring, for the final minute. Stir in the tomatoes, the reserved eggplant, and season with salt and pepper. Simmer on a medium-low heat for about a half hour. A few minutes before taking the sauce off the heat, add half the basil and season with salt and pepper.

Heat oven to 375 degrees. Lightly oil a (9- x 13-inch) baking dish.

Add tofu, remaining clove garlic, and salt and pepper to a food processor and blend until smooth.

Add 1 cup sauce layer of sauce to the bottom of the pan.

Add the first layer of lasagna noodles and cover with sauce, a few sprigs basil, a layer of tofu, and a generous sprinkle of Parmesan cheese and mozzarella cheese. Repeat until you reach the top of the dish. When done layering the ingredients, top the lasagna with a final ladle of sauce, and a final sprinkling of cheese. Cover with foil and bake for 50 minutes. Remove foil and broil until golden.

Always serve this dish with extra-virgin olive oil and some grated Parmesan, to taste.

Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

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SERVINGS

8

INGREDIENTS

1 (28-ounce) can whole peeled tomatoes
1 (15 ounce) can tomato puree
8 tablespoons extra-virgin olive oil, divided, plus more for serving
1 medium sized eggplant, peeled and diced
1/2 red onion, medium diced
4 cloves garlic, sliced into chunks, divided
Pinch red pepper flakes
2 handful fresh basil, torn, plus more for serving
2 (14 ounce) packages House Foods medium firm tofu
1 (9 ounce) box no boil lasagna noodles
2 cups grated mozzarella
1 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

Nutrition Per Serving

Calories
340
Carbohydrates
16g
Fat
25g
Saturated Fat
8g
Cholesterol
35mg
Protein
14g
Sodium
700mg
Fiber
5g
Sugars
7g