Friday, March 9, 2007


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 (but don't forget to add some chilies or the like).

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 use 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.

Cook noodles for around ten minutes while the eggplant is being sauteed.

Lightly sauce the bottom of the baking dish, add layers of noodles, 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:


(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.

There you go - use it to layer between the lasagna layers (above) and/or on your fave pasta :)

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