Recipe: Eggplant Lasagna (using tofu)

EGGPLANT LASAGNA

8 oz. lasagna noodles
2 tbsp. olive oil, divided use
1 medium onion, chopped
2 cloves garlic, crushed
4 tomatoes, skinned and chopped
1/2 cup tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1 medium eggplant, peeled and cut in 1/4 inch slices
2 tbsp. flour
Dash ground black pepper
1 lb. soft tofu, crumbled
2 tbsp. Parmesan cheese

Preheat oven to 375 degrees F.

Cook the lasagne according to package directions. Drain and set aside.

Heat 1 tablespoon of olive oil and saute the onions and garlic until just tender.

Add the tomatoes, tomato sauce, basil, oregano and parsley to the onions and garlic and simmer for about 10 to 15 minutes.

Coat the eggplant slices in a mixture of the flour and pepper. Heat the remaining 1 tablespoon olive oil in a medium skillet, and pan fry eggplant slices lightly on each side, until just tender. Remove slices as they are done, adding oil as needed and pan frying the remaining slices.

Spoon enough sauce into a 9-inch square baking dish to just cover it. Add a layer of lasagna noodles, top with a layer of crumbled tofu, and cover with sauce. Repeat the layers, ending with sauce. Sprinkle with Parmesan cheese.

Cover and bake at 375 degrees for about 30 minutes.

Adapted from unknown source

Hi Susan,

Hopefully someone will have the exact recipe you're looking for. In the meantime, you could experiment with substituting tuna for the tofu in this recipe.

Happy Cooking!

Betsy