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September 09, 2021
50% LESS MEAT BOOSTED LASAGNA | By Hubert Cormier
Presented by:
This boosted lasagna contains only 50% of the amount of meat used in a traditional lasagna. Other sources of protein include crumbled tofu, cottage cheese and mozzarella cheese. This is a great way to incorporate some plant-based proteins, especially to the more sceptical! Also, for this version, the lasagna pasta is replaced with grilled eggplant and zucchini. An absolute delight! The grilled vegetables are what really make this boosted lasagna sing!
Portions: 6
Preparation time: 35 min
Cooking time: 1 hour
Ingredients
✔ 1 eggplant, sliced lengthwise
✔ 3 zucchini, sliced lengthwise
✔ Olive oil
✔ Salt and pepper, to taste
✔ 227 g (½ lb) ground meat (turkey, chicken, pork, etc.)
✔ 1 block (454 g) firm tofu, crumbled
✔ 1 onion, finely chopped
✔ 3 cloves garlic
✔ 1 can (796 ml) diced tomatoes
✔ 30 ml (2 tbsp.) dried oregano
✔ 30 ml (2 tablespoons) dried basil
✔ 15 ml (1 tbsp.) dried parsley
✔ 15 ml (1 tablespoon) sugar (optional)
✔ 500 g of 1% cottage cheese
✔ 625 ml (2 ½ cups) grated mozzarella cheese
Preparation 1. Preheat oven to 230 °C (450 °F). Line a baking sheet with a silicone mat or parchment paper. In summertime, grill your vegetables on the barbecue.
2. Place the eggplant and zucchini slices on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 10 minutes.
3. Set the oven to 190 °C (375 °F).
4. Meanwhile, in a large non-stick skillet, brown the ground meat and tofu.
5. Add onion and garlic. Cook for 5 minutes. Add the diced tomatoes, herbs, and sugar.
6. Simmer over low heat for 15 minutes or until the liquid is almost completely evaporated.
7. In a 33 x 23 cm (13 x 9-inch) baking dish, assemble the lasagna, starting with one third of the sauce. Add half the cottage cheese. Cover with about half of the eggplant and zucchini (alternating layers). Continue assembling in this order until no ingredients remain. Cover the lasagna with grated mozzarella.
8. Bake for 45 minutes, then brown under Broil. Let stand for at least 15 minutes before serving.
HUBERT’S TIP ☝️
A mandolin (or a sharp knife) is the best option for making superfine and uniform slices.
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