VEGETARIAN LASAGNA WITH TOFU AND ROASTED VEGETABLES
Steps:
- Preheat oven to 400 degrees. Slice the zucchini, carrots, red pepper, shallots, and mushrooms into bite sized pieces and place them in a bowl. Use enough olive oil to lightly coat the vegetables with the oil and sprinkle the salt while stirring. Roast these in the oven until they crisp and are starting to caramelize, about 20-30 minutes. Set aside to let cool. While the veggies are cooking, in a medium bowl, use a spoon to break up the tofu and then add the ricotta. Stir vigorously until well blended. Add the Italian seasoning and 1/2 teaspoon of the garlic powder. Taste the mixture and add the rest of the garlic if you feel it needs it. Also determine if it needs more salt (this depends on how salty the ricotta is). Add the pepper. Taste again, this is the last time you will be able to taste it until it is done, so make sure you like the flavoring combination. Add the egg and milk and stir until all is well blended. Spoon 1/2 cup of the red sauce into the pan and spread it into an even layer. Cover the sauce with a layer of noodles. Spread half of the tofu-ricotta mixture on the layer of noodles, then top with another layer of noodles. Spread half of the vegetables and 3/4 cup of sauce on the noodles and top with half of the cheese. Repeat with noodles, the rest of the tofu-ricotta, the rest of the noodles, the rest of the sauce and vegetables, and then the rest of the cheese. Bake, covered with foil, for 25-30 minutes or until it is bubbling on the sides. Remove the foil and bake until the top is browned, about 20 minutes. Allow to cool for 5 minutes so that it is no longer lasagna-lava.
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