Holey Moley! This lasagne is so full of vegies and so so tasty! Be warned, this recipe is a little lengthy and time consuming so ensure you read the entire recipe first before you start. Remember, preparation is key.
Ingredients:
2 large eggplants
2 tbsp olive oil
1 tsp sea salt
Sauce:
1 tbsp olive oil
1 medium onion, chopped
227 gr mushrooms, sliced
3-4 medium cloves garlic, minced
1 800 gr can crushed can tomatoes
1/4-1/2 cup water
2 tsp dried basil (or 2 tbsp fresh)
1 tsp dried marjoram
1 tsp dried rosemary
1 tsp sea salt.
"Ricotta":
500 gr firm tofu, crumbled
1 cup soymilk
1 tsp sea salt
280 gr brown rice lasagna sheets cooked for 10-12 minutes (*Note: You could probably use any lasagna sheets you wanted, fresh or dry, though if using brown rice sheets ensure that you follow the directions on the packet)
4X 5 inch long zucchinis, sliced length ways about 1/4 cm thick
2 cups spinach leaves, rinsed
Method:
Preheat oven to 180 degrees
Toss the eggplants in the 2tbs oil and the 1 tsp salt, transfer to 2 baking dishes lined with grease proof paper and lightly oiled. Lay a the eggplant rounds in a single layered and roast for 30 minutes, turning after 15 minutes. Seperate the 8 largest prettiest rounds for the top layer of the dish.
Make the sauce by heating the 1tbsp oil in a frypan on medium-high. Add the onions and saute for about 8 minutes, until softened ( add a splash of water is needed to prevent sticking). Toss in the mushrooms and garlic and saute for another 6 minutes. Add the tomatoes, water, basil, marjoram, rosemary and salt and stir to combine. Cover and reduce heat stirring occasionally for 30 mins.
(*Note: for time efficiency prepare the eggplants but refrain from putting them in the oven until the sauce is at the simmering stage, they will both be ready at the same time)
Whilst eggplants are baking and sauce is simmering prepare the "ricotta" and all the ingredients to a food processor or blender and blitz for about a minute until smooth.
Layer it all up in a lightly oiled baking dish.
To begin: lay down lasagne sheets to cover the bottom of the of the baking dish laydown half the eggplant rounds on the sheets. Spread 1 1/2 cups tomato sauce evenly over the eggplant, then lay down half the zucchini over the sauce, spread half the ricotta the zucchini and then half the spinach over the ricotta. Lay down another layer of pasta and repeat layering process. Put down one final layer of pasta and place the 8 reserved eggplant rounds and the remaining sauce. Cover the top with aluminium foil. (At this point in time you could put the dish in the fridge and wait to bake it until the next day or the day after)
Bake for about 55 minutes (1 hour and 15 minutes if stored in fridge), until heated througha nd zucchinis are soft. Uncover and bake for another 10 mins to brown top.
Remove from oven and allow to stand for 5 minutes before serving.
