Here, the eggplant has been roasted to remove any bitterness, then layered with a rich tomato sauce and silken tofu in a wholesome lasagne.
Photo: From Reader's Digest
- Quantity: 12 SERVES
Ingredients2 tablespoon Olive Oil
1 large onion chopped
2 clove garlic crushed
1 tablespoon Italian Seasoning
2 can (400 g each) chopped tomatoes
1 large jar (680 g) tomato passata
olive oil cooking spray
1 small (about 340 g) eggplant peeled and cut into small cubes
450 g silken tofu drained
2 large eggs
1 cup (100 g) grated parmesan
250 g fresh lasagne (about 9 sheets)
1 1⁄2 cup (225 g) grated low-fat mozzarella
1 Preheat the oven to 200°C. Heat the oil in a large, heavy-based saucepan over medium–high heat. Add the onion and cook, until tender, about 5 minutes. Add the garlic and seasoning, then cook for 1 minute. Add the tomatoes and passata, then bring to a simmer. Reduce heat to low and simmer, until the flavours have blended, about 40 minutes.
2 Coat a baking tray with sides with the cooking spray, add the eggplant and coat, too. Roast, turning occasionally, until browned, about 30 minutes.
3 Puree the tofu, eggs and parmesan in a food processor.
4 Coat a 3-litre capacity ovenproof dish with cooking spray. Spread 1 cup of sauce over the bottom of the dish and arrange three lasagne sheets on top. Spread half the tofu mixture over the lasagne, followed by half the eggplant. Top with 1 1/2 cups sauce and 1/2 cup mozzarella. Repeat, then top with the remaining lasagne sheets, sauce and mozzarella.
5 Cover with foil and bake for 1 hour. Remove the foil and bake, until heated through, about 15 minutes. Cool slightly before serving.
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