Crazy Cool Tofu Ricotta in Eggplant and Pepper Lasagna

11 Aug

 

Tofu Ricotta Eggplant and Bell Pepper Lasagna

I have been getting a lot of eggplant in my CSA  for the past couple of weeks, so I have been experimenting with different ways to cook it. I wanted to make these little eggplant bites I saw on Pinterest but my eggplant was too short to roll up, so I decided to take the same flavors and present them in lasagna instead.

I layered slices of eggplant with garlicky tomato sauce and the most amazing homemade vegan ricotta. This tofu ricotta is so good that I almost ate all of it right out of the blender. Mike hates tofu and loves dairy and even he was impressed with the flavor! When Mike likes it, you know it’s a success.

Michael doesn’t like eggplant very much, so I decided to make half the pan eggplant layers and the other half layers of fresh bell peppers. Truth be told; we both ended up eating off of each other’s plates that night. I love this dish and I think it will become a new staple in my home. I think you could use several different veggies for this recipe. I can’t wait to try it with zucchini or portabella mushrooms.

 

Ingredients:

2/3 block of extra-firm tofu

juice from half a lemon (or lime, because I never seem to have lemons when I need them)

1 tablespoon basil

3 tablespoons nutritional yeast
(2 for ricotta and 1 to sprinkle on top)

1 tablespoon extra virgin olive oil

2 cups tomato sauce

1 small eggplant

1 bell paper

3 plumb tomatoes (optional)

2 slices of toasted crusty bread, cubed. (will make bread crumbs. 3tbs for the ricotta, and 3tbls to sprinkle on the top)

You will need a food processor. I use my Ninja;  everything always comes out perfectly when I use the Ninja.

Directions:

Thinly slice the eggplant (length-wise) and over with salt on both sides to draw out excess water.

Slice up bell pepper.

Make breadcrumbs. I had two slices of Panera’s country loaf that were a bit stale, you can use any crusty bread, or just use whatever breadcrumb you have.

Cut bread into cubes so it will fit in the food processer and toast in toaster oven. Set 3 tablespoons of breadcrumbs aside to sprinkle on top later.

Combine the tofu, citrus, salt, basil, nutritional yeast, and olive oil with the 3 tablespoons of breadcrumbs in the blender.

Rinse the salt off of the eggplant and pat dry with paper towel.

Spread some tomato sauce on the bottom of a baking pan.

Place the veggies in a single layer on pan.

Spread ricotta on top of the veggies the best you can. It helps to use your fingers here.

Repeat to make at least two veggie layers. Top off with remaining tomato sauce.

Sprinkle the top with remaining breadcrumbs and a small amount of nutritional yeast.

Slice plumb tomatoes and place on top

Bake in a 350-degree oven for 30 minutes, until bubbly and golden brown on the top.

Let sit for a few minutes before serving.

Serves 4.

-Kerri

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4 Responses to “Crazy Cool Tofu Ricotta in Eggplant and Pepper Lasagna”

  1. mrsnikkiv August 20, 2012 at 1:34 pm #

    The breadcrumbs sound like a great touch!

    • AccioVegans August 20, 2012 at 2:57 pm #

      if nothing else, the breadcrumbs really make it LOOK nice.

  2. Valerie August 21, 2012 at 10:14 pm #

    We made this tonight and it was delicious! We used zucchini instead of peppers because we had been getting a lot of that in our CSA along with eggplant. We also added home grown jalapeños because we like spice 😉 thank you for the recipe!!

    • AccioVegans August 21, 2012 at 10:17 pm #

      I made this with zucchini and bell peppers last week! I also added my cherry tomatoes to bulk out the pasta sauce. I can pretty much make this recipe with whatever comes in my CSA. I’m glad you liked the recipe. Thanks so much for commenting!
      -Kerri

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