Ingredients

How to make it

  • Preheat the oven to 250°F. Line a baking pan with parchment paper or foil.
  • In a bowl, combine the tomatoes and half of the oil. Season generously with salt and pepper.
  • Place the tomatoes in the pan, cut side down. Bake about 2 hours, and allow to cool before skinning.
  • Soften the shallots in a skillet in the remaining oil over medium heat. Cool slightly.
  • In a food processor, combine tofu, cottage cheese, herbs and spice, garlic and sauteed shallots. Puree smooth and remove to a mixing bowl.
  • Fold in the artichokes, season with salt and pepper and set aside.
  • In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes, then shock in a bowl of ice water.
  • Drain and dry thoroughly with a clean tea towel. Set aside.
  • Heat the oven to 350°F.
  • Spread half of the tomatoes on the bottom of a 10 x 7" glass dish.
  • Cover with a layer of lettuce leaves, then with half the tofu mixture.
  • Cover with another layer of lettuce leaves.
  • Lay the asparagus on top and add half the mozzarella.
  • Cover with yet another layer of lettuce leaves and add the remaining tofu mixture.
  • End with a layer of lettuce leaves and sprinkle with the remaining tomatoes and mozzarella.
  • Bake 45 minutes. Let stand for 10 minutes before serving.

Reviews & Comments 12

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  • fathered 1 year ago
    this sounds exquisite, i will try it, thank you so much... more veggie rx's
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  • rainbowcookin 4 years ago
    why haven't i found this earlier - right up my alley, lots of great taste in an easy to prepare recipe - i know this will become a family favourite
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    " It was excellent "
    grumblebee ate it and said...
    very unique! i cant wait to give this one a try... :)
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  • jo_jo_ba 5 years ago
    I had noted in the preamble that the recipe was adapted from Ricardo Larrivee
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  • vegjess1010 5 years ago
    The real link that goes with the picture is here...http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8217....it's a different recipe and much better!
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  • gardener61 6 years ago
    Yum, had to bookmark this one!
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    " It was excellent "
    fegirl ate it and said...
    Looks awesome. I have made a veggie Lasagna, but I used zucchini and summer squash as the noodles :).
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    " It was excellent "
    danadooley ate it and said...
    Gadzooks! LOL Wouldja look at THAT. You'll have a hard time convincing me that's healthy *grin* It looks unbelievable! You do take a lot of pains jojo, gotta give you that. This recipe is a labour of love. Great post. Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    hoosiermom68 ate it and said...
    Holy cow does that look delicious!!!
    Thanks for the great post,you get my 5 all the way!
    Carrie :)
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  • bluewaterandsand 6 years ago
    Sounds delicious!
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    " It was excellent "
    grandmommy ate it and said...
    Very interesting. I have been trying to cut back on fats in our meals lately and this one sounds like something my husband would like. He goes for anything high in veggies. Thanks I'll have to try this this week. I'll let you know how it goes.
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 189.4
    Total Fat: 7.1 g
    Cholesterol: 10.8 mg
    Sodium: 403.2 mg
    Total Carbs: 18.8 g
    Dietary Fiber: 5.0 g
    Protein: 15.3 g
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