A few weeks ago I saw Dr. Oz’s show on weight loss. It’s not that I need to lose more weight but it’s because I live a low-carb lifestyle which means I don’t eat much starch, bread, sugar, salt, and no meat. When I saw Jennifer Hudson’s favorite Lasagna recipe, I wanted my version of it. I knew I had to have more protein than cheese. So, I put in tofu. The following recipe had an over abundance of cheese in it. You can adapt it to your likes and add seasoning when needed. There was no exact measurement for my Lasagna because I rarely use exact measurements. For your sakes, I’ve tried to make an attempt.
Here’s a picture of the finished product. (I realized after taking two serving out of it that this was a recipe worth putting on my blog.)
Here’s a closer view:
Here’s the recipe
Preparation time: 30 minutes
Cooking time: 40 minutes
Serves 6
Ingredients
2 cups Zucchini
2 large Japanese or Chinese eggplants
5 large carrots
1 large egg (optional)
1 cup shredded mozzarella cheese
1 cup gouda cheese (optional)
1 cup grated parmesan cheese
1 large package of extra firm tofu
1 garlic bulb
1 8 oz can tomato past
1 teaspoons Italian seasoning
2 teaspoons parsley
1 teaspoon basil or fresh basil
Jalapeno or substitute peppers to taste
1/2 pound fresh mushrooms, sliced
How to make it
Prepare vegetables first by washing all vegetables with a produce wash and then rise. Cut Japanese or Chinese eggplants lengthwise into very thin, even, 1/4-inch slices. Place in a separate bowl for cooking later. For the sauce, cut garlic, onion, and pepper and put into an oiled sauce pan and simmer, don’t overcook. Add sliced carrots and simmer some more. Add tomato paste and simmer until bubbly. Add approximately 1 cup of water to the paste and simmer for 40 minutes. Add Italian seasoning, basil, parsley and more seasoning if necessary. Simmer until carrots are done. (This is the sauce to place at the bottom of a 9 X 13 inch pan.)
While sauce is cooking, brown eggplant on top of stove and place into a bowl. Steam zucchini to remove moisture and place in a bowl. Crumble tofu into a bowl. Clean and cut mushrooms. Cook tofu and mushrooms separately, draining any excess moisture. Mix mozzarella, Gouda and Parmesan cheese into a bowl.
Prepare baking dish
Spread a thin layer of the sauce in the bottom of a 9 X 13 inch and at least 2 inches depth pre-oiled pan. Layer : eggplant, zucchini, mushrooms, tofu, cheese mixture and sauce, ending with the sauce. Cover with foil and bake in a 350 degree oven for 20 minutes; remove foil and top with cheese mix and bake uncovered for 10-20 minutes more. Remove from the oven and allow to cool for 10-15 minutes before serving.
When I made this recipe, I had too much sauce. So I caution when using paste, don’t make it too watery or else you’ll end up spooning out the excess liquid before you serve. I had a healthy salad with my Lasagna and nothing more. I suppose anyone else might want to add bread sticks. But, I don’t eat bread.
Let me know if you try this recipe and leave your comments.










This is actually my second day with my braids out.









