This lasagna is so good, you won’t even notice that it’s totally vegetarian!
In preparing to make this recipe, I Googled tofu eggplant lasagna and came up kind of empty. I had no trouble finding tofu recipes and eggplant recipes, but a tofu eggplant recipe was nought to be had.
So, I took two separate lasagna recipes and tried my hand at making them into one delicious dish. This is actually the 2nd time I’ve tried this. Between the two attempts, I’ve learned a lot about what to do and not do. Honestly, it’s fairly easy to make and seriously yummy.
(I used a mix of vegan cheese and real mozzarella in this and 3 eggs, but it is wicked easy to make it completely vegan).
PREP TIME: 20 minutes COOK TIME: 25-35 min SERVES: 8-12 people
3 eggs (or egg substitutes)
24 ounces of tofu (most recipes say it has to be firm, but silk works just as well)
2 12 ounce cans of tomato sauce
1/2 teaspoon of an herb (parsley is popular but I prefer cilantro)
1/4 teaspoon pepper
1/4 teaspoon nutmeg (I actually used coriander. This is optional)
1/4 teaspoon salt
lasagna pasta sheets (whatever you call the wider, flat pasta. I used 9 pieces.)
1 eggplant (medium to large works well enough)
3-4 cups of shredded cheese (vegan or regular)
– Preheat the oven to 350 degrees.
– While that’s going, slice your eggplant into long, thin strips. Do the best you can, I am rubbish at this. Basically, you want them as flat as you can get them because they are going to be in between layers of your pasta.
– Place the slices on a pan and brush them with olive oil, then sprinkle lightly with salt. Put them in the oven for about 12 minutes. (I did it for 15 and it was too much).
– While the eggplant is cooking, start cooking the pasta.
– Now in a large bowl, combine the eggs, tofu, 3 cups of shredded cheese, tomato sauce, salt, pepper, spice and herb of your choice, (in my case that was coriander and cilantro). Make sure the mixture is as smooth as you can get it. Do your best, no one is judging.
– In your lasagna dish, pour a thin layer of the tomato cheese mix and place a layer of pasta, then a layer of eggplant over it.
– Keep layering in this order until you get to the last of the lasagna. Lasagna should be the top layer at the end. Once you get to the last of the pasta, pour the remaining tomato, cheese mix on top.
– Cover the top in shredded cheese and if you want, throw some more of your herb on for a garnish. Stick the entire dish into the oven for about 25-35 minutes. (Always start with 25 and go from there. You can always add more time, but you can’t undo overcooked).