Eggplant and Tofu Lasagna

4 servings

Ingredients

• 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

Preparation

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