I made this lasagna after my daughter left for school. I can't wait for her to be back so I can make this for her. My husband enjoyed the lasagna. I made it in a very small springform pan as a single serving. You can double the recipe. Ingredients are approximate. You can mix and match in proportions that suit your taste. The trick is to not overcook the vegetables.
You will need (single serving)
1 small zucchini
1/2 cup extra firm tofu cut into cubes
2 slices fresh mozzarella cheese
1/4 small onion
salt and pepper to taste
a little oil to caramelize the onions
Using your Veggie Bullet cut the zucchini into ribbons. Alternately, you could use a sharp knife to cute the zucchini into thin long slices. Sprinkle some salt over the zucchini and allow to sit for 10-15 minutes.
Preheat the oven to 350 F. Dab the liquid from the zucchini with a towel and place the ribbons on a baking tray and bake for 5 minutes. Flip over and bake for another 5 minutes.
Meanwhile add the oil to a pan and saute the onions until tender and sweet. Keep aside. To the same pan add the cubes tofu with some salt and pepper. Let it heat completely. Keep aside.
To assemble, place half the zucchini ribbons on the bottom of the pan. Since my pan is nonstick I did not prepare it with oil/butter. You can rub some oil/butter on the bottom to prevent sticking.
Layer the onions over the top.
Add half the tofu and place a slice of cheese over it.
Repeat all the layers starting with the zucchini ribbons.
Bake in the preheated over at 350F for about 20 minutes or until the cheese melts and all the layers are heated through. Switch to broil and let the cheese brown on the top.
This is my entry for week one, day one of BM #81 for the theme Lasagna. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#81.