Eggplant and Tofu Lasagna

4 servings

2 tbsp Orphée organic olive oil
1 tsp turmeric from La Clef des Champs
½ tsp Cayenne pepper
2 cloves of garlic crushed
2 tbsp Massawippi Japanese style miso
2 tbsp water
1 medium to large size eggplant sliced in rings 4mm
1/2 to 1 brick (454 g) tofu thin sliced 2 mm

8 lasagna pasta

1 container (500 ml) tomato sauce to choice
½ to 1 container (500 ml) cottage cheese
1 cup grated cheese to choice
Ground black pepper to taste

Mix the first 6 ingredients. With a pastry brush, spread the mix on both sides of aubergine slices and lay in one layer on an oiled cookie sheet. Bake in the oven 20 min. at 400°F (200ºC). In a baking dish, put the sauce, eggplant, cottage cheese, tofu and pasta in successive layers. Cover with cheese. Sprinkle with black pepper. Bake in the oven 20 min. at 400°F (200ºC).




All our biological Miso are available in 500 g packages. If your food shop does not offer these formats, do not hesitate to ask for them !