Whole Lotta Lasagna! (Vegetarian)

The change has come to our kitchen and our scale. We're on the Dr. Fuhrman "Eat To Live" diet and the results are fantastic. The food? Totally tasty! Here's one of our new faves that I call Whole Lotta Lasagna.

WHOLE LOTTA LASAGNA

INGREDIENTS:

Sauce:

1/2 cup Red Wine

5 cloves Garlic, chopped

3 (15 oz.) cans Tomato Sauce

Basil, Oregano, Crushed Pepper to taste

Veggie Ricotta:

12 oz. Firm Tofu

4 oz. Soy Mozzarella, shredded

1 tablespoon Soy Parmesan

1 tablespoon Parsley, dried or fresh

1/2 cup Lemon Juice

2 Egg Whites, room temperature

Other Layers:

3 Eggplants, peeled and sliced 1/4” slabs

5 Medium Zucchini, sliced 1/4” lengthwise

5 Peppers, Red, Green, Yellow or Orange, seeds removed, quartered

Toppings:

4 oz. Soy Mozzarella, shredded

1 oz. Soy Parmesan

METHOD:

Sauté garlic in red wine until fragrant, add herbs and spices then tomato sauce. Cook for at least two hours, stirring occasionally. Cool slightly before using.

Pre-heat oven to 375º F.

Crumble tofu in a large bowl. Add soy cheeses, parsley and lemon. Lightly whisk the egg whites and add to bowl. Stir to combine, set aside.

Grill eggplant, zucchini and peppers until charred and slightly soft. Leave eggplant and zucchini in large pieces.

Cut peppers into long strips about 3/8” wide. Set aside.

In a deep lasagna or roasting pan, spread 1 cup of red sauce. Layer half of the eggplant without overlapping, then zucchini, then peppers in the same fashion.

Spread half of the soy ricotta over vegetables, then add half of the remaining sauce.

Repeat layers: eggplant, zucchini, peppers, soy ricotta....

...and sauce! Bake 45 minutes covered in foil. Then remove foil, add soy cheese toppings and return to oven for 15-20 minutes.

Remove and let stand for 10 minutes before serving.