autumn vegetable-tofu lasagna
A lasagna made without pasta that still tastes good? It’s not only possible, it happens to be my children’s favourite, in winter, summer, spring and fall. Because I use veggies that are fresh from the market, the lasagna is always changing: lentils, Swiss cheese, ground beef, crumbled tofu, fresh herbs. The combinations are endless. I personally don’t take the time to brown the vegetables, but doing that multiplies the variations and flavours exponentially. Note that the liquid released by the vegetables makes the lasagna even more delicious the next day.
Preparation : 30 minutes
Baking : 2 hours 10 minutes
1. Preheat oven to 350°F (180°C).
2. In a large frying pan over high heat, brown the onion, tofu and garlic in the oil. Add a pinch of herbes de Provence. Add salt and pepper. Set aside.
3. Grease a 9 in. (23 cm) square ovenproof baking dish.
4. Spread half the eggplant rounds on the bottom of the pan and add 1/2 cup (125 ml) cheese. Sprinkle with a pinch of herbes de Provence. Top with half the zucchini slices, and then with the tofu mixture. Cover with half the tomatoes and add another 1/2 cup (125 ml) cheese. Sprinkle with a pinch of herbes de Provence. Repeat the above steps, omitting the tofu, and ending with the tomatoes. Set aside the remaining 1 cup (250 ml) cheese for the gratin at the end of the cooking time.
5. Bake in the oven for about 2 hours. Check occasionally while cooking to make sure the tomatoes on top do not burn. If needed, cover with a sheet of aluminum foil.
6. Top with the remaining cheese and the Parmesan, if desired. Broil until the cheese is golden brown. Turn off the oven and let sit for about 15 minutes before serving so the lasagna holds together better.