Comments on: No-Pasta Eggplant Lasagna

By: Charlotte Gordon

Charlotte Gordon — Fri, 31 May 2019 23:03:29 +0000

I discovered your page several years ago and have tried several of the recipes you have on here. This one is so delicious. I took it to a pot luck and thought I would end up bringing it home, since the majority of the people were meat eaters and frowned whenever tofu or spinach are mentioned. One person tried it and said how good it was and before I knew it, it was gone!!! I almost missed getting a serving for myself. I take this whenever I am asked to bring a dish. I add shredded carrots, mushrooms, even asparagus sometimes. On occasion, I add parmesan cheese or vegan parmesan cheese. No matter what, it is always delicious and folks can’t believe it has eggplant, spinach and tofu! Thank you so much for sharing this recipe.

By: other

other — Thu, 01 Jun 2017 10:10:29 +0000

Thanks for the informative and helpful post, obviously in your blog everything is good..

By: Joyanne

Joyanne — Sat, 26 Dec 2015 18:49:30 +0000

I just made the eggplant lasagna and read that if you slice the eggplant the night before and layer it between paper towelling and put something heavy on top, then the eggplant slices will dry out. I did this and the slices were really dry and perfect to use in the lasagna. Apparently this idea came from an Italian boyfriend whose family in Italy did this.

By: Susan Voisin

Susan Voisin — Mon, 25 May 2015 15:15:24 +0000

No, it will be very bland tasting. Blending the tofu with the seasonings makes it much more flavorful than just a slab of tofu would be.

By: george

george — Mon, 25 May 2015 14:58:21 +0000

How about layering the tofu slices, rather than creaming them? Will itend up the same?

By: Carole

Carole — Mon, 14 Apr 2014 00:38:31 +0000

This was absolutely delicious. I used fresh kale instead of spinach. I also cut the eggplant a bit thicker for a more pasta-like lasagna and cooked for around 50 minutes. Perfect!

By: JoanL

JoanL — Tue, 01 Apr 2014 00:07:09 +0000

What a great recipe. Thank you! I didn’t have tofu on hand, so I substituted canellini and some other mixed white beans for the tofu. I overprocessed the spinach-bean mix, but my husband–the omnivore–thought it was just fine. We both thought the whole thing was wonderful. By the way, your recipe inspired me to cook and to use our oven for the first time in years. I’ll be making this again soon. Again, thank you.

By: Susan Voisin

Susan Voisin — Wed, 30 Oct 2013 19:26:39 +0000

I prefer the regular tofu because to me the texture is more like ricotta, but if you prefer a smoother texture, I can see why you’d like silken tofu. Different strokes for different folks! 🙂

By: nadja

nadja — Wed, 30 Oct 2013 19:23:40 +0000

I just made this and it was delicious. I’m wondering why you couldn’t use silken tofu? I used half a package of firm tofu and half of silken tofu. I prefer the creamy texture of the silken tofu and next time I’ll use an entire package of.silken tofu and will peel the eggplant.
I cooked fresh spinach and squeezed the water. My lasanga had the perfect moisture!

By: Robin

Robin — Thu, 15 Aug 2013 21:41:57 +0000

Susan I just made this and it will now be on my list of go to meals. Delicious!!