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http://neneabean.livejournal.com/103203.html
So the recipe was based on one I found online (http://www.recipezaar.com/115553) but I ended up changing it so much that it was almost unrecognizable. The eggplant topping was great. So I’ll just write down what I did – measurements are approximate. Taste as you go. Since Ed eats meat, I would recommend using a hot Italian sausage instead of the meatless meatballs. They tasted good, but they're sort of franken-foodish.
Ingredients
For the Fake ricotta
- One brick of extra firm tofu, blotted to remove moisture
- Half an onion
- 2 garlic cloves
- 1 tsp. dried oregano
- 2 tsp. dried basil
- 1 tsp. salt
- ½ cup white wine
- 2-3 tablespoons nutritional yeast, to taste
For the Veggie filling
- 1 sweet red bell pepper, cut into thin strips
- 1 orange bell pepper, cut into thin strips
- 1 small yellow crookneck squash, sliced
- 1 small zucchini, sliced
- 1 small onion, finely chopped
- 1 large portabella shroom, chopped
- 1 clove garlic
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 package lasagna noodles, cooked al dente
For the Sauce mixture
- 1 jar spaghetti sauce
- 10-12 frozen meatless meatballs warmed and crumbled (or italian hot sausage, if you eat meat)
- ¼ cup kalamata olives, coarsely chopped
- Eggplant topping
- 2 cups Italian style bread crumbs
- 3 tbs. butter, or margarine if your baby can’t do butter
- 1 small eggplant, peeled and sliced
- Egg white wash or water, if your baby don’t do eggs
Directions
- Blend up all the fake ricotta ingredients in a food processor or blender until it’s the proper consistency and it tastes good.
- Sautee bell peppers, onion, garlic, squashes and portabellas in plenty of olive oil and season until yummy with dried oregano and basil.
- Meanwhile, have the frozen meatless meatballs warming and the lasagna noodles cooking. When the meatballs are done, crumble them up in a saucepan and add the jar of tomato sauce. Add chopped kalamatas and heat through.
- When the noodles are done, run under cool water until you can handle them.
- Start layering in a 9x13 glass baking dish. Begin with tomato sauce mixture. Add noodles, fake ricotta, sauce, veggies, noodles, fake ricotta, veggies, and so on. End with veggies.
- Use the pan you sautéed your veggies in to melt the butter, then add the breadcrumbs and stir until they’re still crumbly but stick together when pressed. Sprinkle ¾ of the bread crumbs over the lasagna like a casserole.
- Dip your eggplant slices in egg wash, dredge in remaining bread crumbs, and place over the top of the lasagna with artistic flair. Sprinkle any remaining bread crumbs over the top.
- Pop it in a preheated 375 oven and heat for 35 minutes or so. If the crumbs begin to brown before the center is hot, cover with foil.