RECIPE: Eggplant and Mushroom Lasagna

[Guest guest]

We had this yesterday - photo on my food blog: http://beanvegan.blogspot.com

 

My own lasagne for our two-person household which always has one of us watching

my

weight. While this is my standard recipe, I do vary it a bit from time to time -

sometimes of

necessity. Today I was short on noodles and (gasp!) only had one container of

(soft) tofu

that wasn't in the freezer, I realized at the last minute. As a result, the

topping was a little

thin, but the taste was great!

 

EGGPLANT AND MUSHROOM LASAGNE (includes sauce recipe)

(This serves 2 - and we usually have some left - but can be doubled, trippled,

etc. for

more. No prob.)

 

This dish is, however, not recommended for freezing.

 

Preheat oven to 400 F. Put water on for noodles.

 

One pound of eggplant - sliced thin and sauteed lightly until tender

(steaming works okay) - if I don't have enough eggplant, I slice in

zucchini and yellow summer squash too.

 

One and a half cups homemade tomato pasta sauce (recipe at foot of page

- I make up a bunch and freeze mine) OR your favourite commercial sauce to which

you

have added some crushed or fresh chilies, cayenne, whatever, for spicy heat.

 

Quarter pound or more mushrooms - sliced and sauteed/steamed

 

Half cup mozzarella 'cheez' - grated

Quarter cup parmesan 'cheez' - grated

 

Half pound tofu (I use firm and thin out with veg. stock) - whooshed in

blender and seasoned with salt, pepper, dash of tabasco, half the soy

'parmesan' - other seasonings, your choice.

 

Quarter cup brown breadcrumbs

Herbs: parsley, thyme, oregano - your pick

salt and pepper to taste.

 

Lasagna noodles - However many you need for your usual lasagna. I used

five or six wholewheat noodles for an 8 by 10 inch baking dish (there

are just two of us here) and skimped on the middle layer of noodles).

That size dish usually takes 9 or so strips of lasagne.

 

METHOD:

Cook noodles for around ten minutes while the eggplant is being

sauteed.

 

Lightly sauce (use pasta sauce recipe below or one of your choice) the

bottom of the baking dish, add layers of noodles, the sauce, eggplant,

mushrooms, soy 'mozzarella', herbs, salt and pepper,etc. (just as with

any lasagne).

 

Top with tofu mix, then sprinkle on breadcrumbs and soy 'parmesan'

and bake for 30 minutes or so or until lasagna is heated through and top

has browned.

 

Let it stand for around 10 or 15 minutes before cutting. Serve with salad

of choice.

 

And now for that pasta sauce I promised you:

 

QUICK PASTA SAUCE (to layer with the veggies)

 

(I double or triple this amount and freeze in batches)

 

One medium onion, half a medium carrot, and two or more garlic cloves

chopped/grated and sauteed in olive oil.

 

Two Tablespoons fresh herbs - oregano, thyme - whatever - or use half

amt. of dried

1/2 tsp or more to taste of crushed chilies

28 Ounce Can of crushed tomatoes.

 

Bring to boil, lower heat and simmer for around twenty minutes, longer

if you have the time. Sauce should be a bit like sloppy porridge in

texture.

 

Love, Pat