Vegetable Lasagna Compliments of Diana Dyer, MS, RD

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2 medium eggplants (~ 2-1/2 # total)
4 small zucchini (~ 1 # total)
1 Tbs. olive oil
10 oz. firm tofu, rinsed and drained
1-1/2 cups low-fat cottage cheese (I use organic)
1-1/2 cups shredded low-fat mozzarella cheese (I use organic or soy cheese)
1 cup cooked brown rice
1/2 tsp. fennel seeds, crushed
1/2 tsp. crushed red pepper flakes
2-1/2 cups purchased reduced fat spaghetti sauce (make sure it has only olive oil for its fat content)
2 Tbs. grated parmesan cheese (I use grated soy parmesan cheese)

Directions:

Cut unpeeled eggplants crosswise into 1/2 inch slices; cut zucchini lengthwise into 1/4 inch slices. Brush 3 shallow 10 x 15 inch baking pans with oil; arrange vegetable slices in a single layer in pans.
Bake in a 400'F oven for 15 minutes; then turn vegetables over and continue to bake until tinged with brown (about 15 more minutes).
Meanwhile, slice tofu; place between paper towels and press gently to release excess liquid. Place tofu in a medium-sized bowl and mash well.
Mix in cottage cheese, mozzarella cheese, rice, fennel seeds, and red pepper flakes.
Spread 1/2 cup of the sauce in a 9 x 13 inch baking pan. Top evenly with half each of the eggplant, zucchini, and tofu mixture; spread with 1 cup more sauce.
Repeat layers.
Sprinkle with Parmesan cheese. Bake in a 400'F oven until heated through (about 45 minutes).
Let stand for about 10 minutes before serving

Makes 8 servings.

In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and Recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.