Ingredients
- For the tomato sauce:
400 grams canned tomatoes
4 ripe tomatoes (or equivalent weight in cherry tomatoes) in small chunks
a clove of garlic - crushed
a small onion - cut into small pieces
a small carrot - cut into small pieces
a celery stick - cut into small pieces
a pinch chili flakes
fresh herbs (I like small amount of rosemary and a few sprigs of thyme and a bay leaf)
tbs olive oil
For the eggplant 'pasta'
2 medium or 1 very large eggplant
salt for sprinkling on eggplant
1 tbsp olive oil or so for staying the eggplant slices
For the filling:
500 grams of spinach
200 tofu (regular, not silken)
200 gr ricotta
2 tsp dried oregano
Some fresh thyme, parsley or anything else you have growing
2 cloves garlic (chopped very fine)
1 tsp basil
1 tsp. salt
dash cayenne pepper
300g cottage cheese
150g mature cheddar, grated (substitute part or all of the cheddar for parmesan if you can afford to)
Description
Skipping The Pasta Layer In This Meat-free Lasagna & Replacing It With Egg Plant Makes This A Low Calorie Super Healthy Just Indulgent Tasting Alternative
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