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Method :
Preheat the oven to 350 degrees. On a nonstick
baking sheet roast the eggplant for 1 hour. Peel and finely chop the
pulp. Set aside. Drain the
porcini mushrooms and preserve their soaking liquid. Chop the fresh and
soaked mushrooms coarsely and set aside.
In a large
sauté pan, put the mushrooms soaking liquid and the onion. Sauté until
just translucent. Add the mushrooms and red wine, then sauté over medium
heat for 15 minutes, or until all the liquid has evaporated. At this
point stir in the eggplant and add the crushed tomatoes, then continue
cooking until very soft and the liquid has evaporated again. Add the
parsley, thyme, ground nutmeg and red pepper flakes, then set aside.
In a food
processor, combine the cottage cheese, yogurt cheese and tofu. Pulse to
just combine, set aside. Cook the
pasta according to the package directions. Drain and set aside. To assemble
the lasagna, spread 1/2 cup of the mushroom mixture over the bottom of a
lasagna pan. Cover with 1/2 cup of the cheese mixture. Cover the cheese
mixture with a layer of noodles.
Repeat with
the remaining ingredients, using 1/3 of the remaining ingredients for
each layer, ending with the noodles. Layer the sliced tomatoes over the
top layer of noodles and bake for 40 minutes. Remove from the oven and
let rest 15 minutes before serving.
Serves 9
When the porcini mushrooms have reopened
their "grills" during the soaking is when the flavor has increased. Any
variety of mushrooms can be used. You can save some time by chopping the
mushrooms in a food processor. Be sure to use the pulse function. You
want the mushrooms to be chopped but not pureed.
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