Eggplant, cut lengthwise
Zucchinis, cut lengthwise
Olive oil
Salt and pepper
Tofu, crumbled
Onion, chopped
Garlic cloves, chopped
Diced tomatoes
Dried oregano
Dried basil
Dried parsley
Sugar
Cottage cheese
Mozzarella cheese, grated
Preheat the oven to 450 °F (230 °C). Line a baking sheet with a silicone baking mat or parchment paper.
Spread the eggplant and zucchini slices on the baking sheet. Drizzle olive oil on top and season with salt and pepper. Cook in the oven for 10 minutes. Reduce oven temperature to 190 °C (375 °F).
In a large skillet, over medium heat, brown the tofu a few minutes. Add the onion and garlic and cook 5 more minutes.
Incorporate the can of diced tomatoes, the herbs, and the sugar. Let simmer over low heat for 15 minutes or until the liquid nearly evaporates completely.
In a 9″ x 5″ (23 cm x 13 xm) baking dish, assemble the lasagna. Start by spreading a third of the sauce in the dish. Add half the cottage cheese on top and cover with half the eggplant and zucchini slices.
Repeat these steps to create layers until you have no more ingredients left. Cover with grated mozzarella cheese.
Cook the lasagna in the oven for 45 minutes and finishing cooking at broil for 2 minutes.
