Comments on: No-Pasta Eggplant Lasagna

By: Mims

Mims — Thu, 12 Jan 2012 20:46:11 +0000

We’ve just finished dinner and I must say it was really delicious. I topped it with sliced tomatoes before baking and scattered the top with fresh basil leaves when serving which made up for the lack of spinach, but it was ok without as the sauce was well flavoured.
Thank you so much for posting the original recipe Susan, I will definitely be making it again. Have a lovely weekend x x x x x

By: Mims

Mims — Thu, 12 Jan 2012 18:51:05 +0000

Hello all – I’m making this right now and I’ve cooked the aubergine slices first and using home-made soya mince bolognese sauce with vegetables and chili. I didn’t have all the ingredients for the white sauce but I blended the well drained tofu with oregano, smoked paprika, wholegrain mustard, salt and black pepper and as it all seemed a bit solid I added a couple of dashes of home-made soya milk. Fingers crossed x x x x

By: Marla

Marla — Wed, 07 Sep 2011 21:27:57 +0000

Just reading the comments and I haven’t made this yet (but will for sure – looks delish), but I wanted to suggest that the reason for the wateriness might be from either not draining the frozen spinach, or using fresh, uncooked spinach. If you are using fresh spinach, you should cook and drain it first, because it has a lot of moisture. I always like frozen spinach for caseroles, because it is much easier to squeeze most of the excess moisture out.

By: Alex

Alex — Sat, 09 Oct 2010 11:15:57 +0000

To cut down on the moisture, use extra firm tofu and press it first. My friend has also suggested freezing the tofu, then pressing to get better firmness.

By: Mary

Mary — Sun, 26 Sep 2010 17:46:11 +0000

Try grilling the eggplant first it’s great and it will cut down on the watteriness.

By: Katie

Katie — Sun, 08 Aug 2010 20:34:15 +0000

This recipe is fabulous. Because I LOVE LOVE Garlic and spices, I added a ton more garlic, fresh basil, oregano, thyme, and rosemary to the tofu. The dish was awesome and everyone loved it. A bit watery(which happens to my regular lasagna when I use cottage cheese over riccota) which I attribute to not totally soaking all the water from the eggplant but still delicious.

By: SusanV (admin)

SusanV (admin) — Mon, 26 Apr 2010 20:01:12 +0000

Michelle, I haven’t tried that, so I will hope someone else has and will comment here. I think it will be best if made closer to baking, but it will probably be edible made earlier. Let’s hope someone else chimes in!

By: Michelle

Michelle — Mon, 26 Apr 2010 19:39:36 +0000

I’d like to make this for a dinner I’m hosting on Thursday. Can I make it tonight (3 days early) and keep it in the fridge… baking it “day of” ???

By: Alexandra

Alexandra — Sat, 06 Mar 2010 01:12:04 +0000

I tried this last night and it was awesome! The filling was my favorite part, the tofu and spinach looked really appetizing, I compressed the tofu first to drain some moisture out.

By: aleksandra

aleksandra — Sun, 28 Feb 2010 06:20:37 +0000

Thank you so much. I will have to experiment. I will most certain try it again. Congratulations on the new site it is looking great!