Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -

Vegetable Lasagna

  • 2 medium eggplants (~ 2-1/2 # total)
  • 4 small zucchini (~ 1 # total)
  • 1 Tbs. olive oil
  • 10 oz. firm tofu, rinsed and drained
  • 1-1/2 cups low-fat cottage cheese (I use organic)
  • 1-1/2 cups shredded low-fat mozzarella cheese (I use organic or soy cheese)
  • 1 cup cooked brown rice
  • 1/2 tsp. fennel seeds, crushed
  • 1/2 tsp. crushed red pepper flakes
  • 2-1/2 cups purchased reduced fat spaghetti sauce (make sure it has only olive oil for its fat content)
  • 2 Tbs. grated parmesan cheese (I use grated soy parmesan cheese

- Side Two- Cut Out Below -

Vegetable Lasagna (cont.)


  • Cut unpeeled eggplants crosswise into 1/2 inch slices; cut zucchini lengthwise into 1/4 inch slices. Brush 3 shallow 10 x 15 inch baking pans with oil; arrange vegetable slices in a single layer in pans.
  • Bake in a 400'F oven for 15 minutes; then turn vegetables over and continue to bake until tinged with brown (about 15 more minutes).
  • Meanwhile, slice tofu; place between paper towels and press gently to release excess liquid. Place tofu in a medium-sized bowl and mash well. Mix in cottage cheese, mozzarella cheese, rice, fennel seeds, and red pepper flakes.
  • Spread 1/2 cup of the sauce in a 9 x 13 inch baking pan. Top evenly with half each of the eggplant, zucchini, and tofu mixture; spread with 1 cup more sauce. Repeat layers.
  • Sprinkle with Parmesan cheese. Bake in a 400'F oven until heated through (about 45 minutes). Let stand for about 10 minutes before serving

Makes 8 servings.