Eggplant and zucchini replace the lasagna noodles and tofu, brown rice and cottage cheese replace the ricotta mixture. Submitted by e.e.e.
2 medium-size eggplants (about 2.5 lbs)
4 small zucchini (about 1 lb)
1 tablespoon olive oil
10 ounces firm reduced-fat tofu, rinsed and drained
1 1/2 cups nonfat cottage cheese
1 1/2 cups shredded part-skim mozzarella cheese
1 cup cooked brown rice
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon crushed red pepper flakes
2 1/2 cups purchased reduced-fat spaghetti sauce
2 tablespoons grated Parmesan cheese
1. Cut unpeeled eggplants crosswise into 1/2-inch slices. Cut zucchini lengthwise into 1/4- inch slices. Brush 3 shallow 10-by-15 inch baking pans with oil; arrange vegetable slices in a single layer in pans.
2. Bake in a 400 degree F. oven for 15 minutes; then turn vegetables over and continue to bake until tinged with brown (about 15 more minutes).
3. Meanwhile, slice tofu; place between paper towels and press gently to release excess liquid. Place tofu in a medium-size bowl and mash well. Mix in cottage cheese, mozzarella cheese, rice, finnel seeds, and red pepper flakes.
4. Spread half of the spaghetti sauce in the baking pan. Top evenly with half each of the eggplant, zucchini, and tofu mixture; spread with 1 cup more spaghetti sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake in a 400 degree F oven until heated through (about 45 minutes). Let stand for about 10 minutes.
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