I said I was going to use tofu ricotta again, and I’ve stuck by my guns! I’ve also made my first lasagna in over two years. Last time I tried to make one it was with the sheets and no sauce, since I was a very sad vegetarian who didn’t know the science behind sauce & pasta sheets. Lessons learnt, though man-thing (just pals at the time) was very stoic and managed to eat some with dignity and compliments. Now he wonders why I doubt his feedback!
Anyway, I spent about 10 minutes trolling the web and then shut down shop upstairs and plodded downstairs to make something of the masses of tofu and eggplant I had in the fridge. First thing’s first, people aren’t lying when they say you must salt your sliced eggplant and zucchini to get rid of excess water. I was all scoffing but obedient, and lo and behold, an hour later I plod into the kitchen only to see pools of water atop the stuff! So, wash, slice, pat down, salt and leave for a while. I took a dry dishtowel and patted the down some more – even that was pretty soggy! No-one wants soggy lasagna, so this is non-negotiable, it seems.
Preheat the oven to 180 Celsius and let them roast for 10-15 minutes, just to get rid of the lasting moisture and also make them slightly crispier. Roasted eggplant especially is so nommy I had to restrain myself from scrapping the lasagna idea and just scarfing the bunch down. To keep idle hands busy whilst the oven was smoking my precious slices, I made some more tofu ricotta, but added a can of cannellini beans for oomph and extra protein (as if the tofu wasn’t enough, but nyar!)
I also made a quick tomato sauce by opening a can of whole peeled tomatoes in their own juices. I added to that mixed herbs, some flax powder (a TBSP or so) and also 2 TBSPs of oat bran, along with some curry powder.
So: bit of the tomato/pasta sauce, layered with the zucchini and eggplant strips and slices, following by a slathering layer of the ricotta mixture, and repeat! I ended with the ricotta one because I’ve made vegan bobotie with tofu on top to replace the egg mixture and it does just fine in the oven for about 40 minutes. I forgot all about the foil over the lasagna in the beginning, so I did it at the end *shameface*.
It comes across as rather boring looking, initially, but those flavours of the onion powder, the nutritional yeast,,,,well, YUM!
Even man-thing was utterly silent when eating and getting his second plate. He at the end of the nomfest stopped me very formally and said that he liked it because it was filling and tasty and you couldn’t taste the eggplant (his pet peeve).
It may not be lasagna as the world knows it, but by gum, in the Kingdom of Moutonia this is it! >:)
Prep of veggies: 40 minutes salted and de-hydrating
Making of sauce & ricotta : 10 minutes, includes making coffee inbetween
Time for baking: approx 40 minutes
Not bad! I got 8 servings out of mine at approximately 133 cal, 18g carb and 10g protein per slice! 😀