Fall Vegetable Lasagne


This healthy lasagna is made without noodles, and simply layers roasted vegetables between tomato sauce and a ricotta substitute, topped with sprinkled Parmesan or vegan cheese 

Ingredients
 
1 medium red onion, chopped
1 zucchini or winter squash, sliced into ¼ inch thick strips lengthwise
1 eggplant, cut into ¼ inch thick strips lengthwise
1 medium sweet potato sliced into ¼ inch thick strips lengthwise
1 medium carrot, shredded
2 garlics cloves
1 jar pasta sauce
1 package tofu (medium firm or soft)
1 cup pecans or walnuts
¼ cup Parmesan cheese, grated (or vegan cheese substitute)
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme or marjoram
½ teaspoon cinnamon
½ teaspoon cumin
Pinch cayenne pepper
Olive oil for roasting/frying
 
Directions
 
Preheat oven to 375F, and on cookie sheets lightly coated with olive oil, roast the squash, eggplant and sweet potato slices until golden brown, turning once. Crumble tofu and finely grind pecans in a food processor and combine in a separate bowl. In a large skillet, sauté onion and garlic in 1 tablespoon olive oil. Add carrot and soften. Add all herbs, spices and pasta sauce. Cook 10 minutes, and then set aside. Prepare a 9X12 casserole dish.
To assemble lasagna, spread 2 tablespoons pasta sauce on the bottom of dish, and add one layer of eggplant. Sprinkle 1/3 of the pecan/tofu mixture on top. Add a layer of zucchini (or winter squash) strips. Then layer 1/4 of the remaining pasta sauce. Layer the yam strips (it should only cover one layer). Then sprinkle with 1/3 of pecan/tofu, and 1/4 pasta sauce. Repeat a second layer of eggplant. Cover with remaining 1/3 of tofu/pecan mixture and then 1/4 of pasta sauce. Repeat a second layer of zucchini strips. Cover with remaining 1/4 of pasta sauce. Top with sprinkled cheese. Bake for 45 minutes to 1 hour until golden on top. Drizzle with 1 tablespoon olive oil if it seems dry. Let stand 15 minutes before cutting.

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