Eggplant & Tofu Lasagna

This Eggplant & Tofu Lasagna is all about experimenting and we had fun doing that. We had loads of eggplants and we had no idea what to do with them and the idea came up. What if we made a vegetarian Lasagna and we replace the typical lasagna sheets with Eggplants.

Call us crazy but it actually worked and we have made this dish a few times since. It’s a great vegetarian dish, rich in flavors and ingredients and it’s quite healthy and indulging too. Anyways, let’s check out this Eggplant and Tofu Lasagna recipe!

Ingredients:

For the red sauce:

• 250g firm tofu
• 1/2 lb Tomatoes
• 250g pasta sauce
• 1 big onion
• 2 tablespoons olive oil
• 5 garlic cloves
• 1 tablespoon Oregano
• 1 tablespoon sugar
• salt to taste

For the Bechamel Sauce:

• 1/2 L milk
• 1 tablespoon butter
• 1 tablespoon cornflour
• 1/4 teaspoon freshly grounded nutmeg
• salt & pepper

Other Ingredients:

• 3/4 kg Eggplants
• olive oil
• salt
• 1/2 cup grated mozzarella
• oregano

Preparation:

1. Slice the eggplants into thin long slices and pt them in a bowl of water with some salt and keep aside for 15 minutes.

2. Wash the eggplants and with a cloth, pat them dry.Sprinkle with salt and some olive oil.

3. Place a baking sheet on a tray and arrange the eggplant slices and bake for 5minutes at 170C in a preheated oven. Flip them over and bake another 5 minutes. These eggplant sheets are ready.

4. For the red sauce, first grate the firm tofu and put in a saucepan over medium heat with a little bit of olive oil. Saute for around 5 minutes.

5. Meanwhile, blend the onion, garlic and tomatoes.

6. Pour the tomato mixture in the saucepan containing the tofu and let simmer for 10 minutes and add the pasta sauce. Let it cook for another 5 minutes and add the oregano, sugar and sauce.

7. For the bechamel, in a saucepan over a medium or low flame, add butter and once it melts, add the cornflour and stir quickly. Add the milk, little by little, stirring constantly. Once it reaches a creamy consistency, add the nutmeg, salt & pepper.

8. Now it’s time to assemble the lasagna together. In a rectangular lasagna tray, place a first layer of eggplant slices. Next, add a good layer of the red tofu mixture. Put a layer of bechamel sauce. Repeat the steps twice in the same order. Once you’re done, sprinkle the mozzarella cheese on top and some oregano.

9. Bake at 170C for some 30-40 minutes in a preheated oven.

10. When the lasagna is ready, use a knife to trace the slices and let it cool slightly. Instead of 1 large rectangular lasagna tray, you can use smaller ones for individual servings.

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If you’re looking for an amazing dessert after such a hearty meal, you can try these easy no-fuss chocolate truffles or our vanilla ice-cream, which is just what you need this summer.