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
- 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).