Smoked Tofu & Slow Roasted Tomato Lasagna with Ricotta Pesto.

250g lasagna sheets

6 vine ripened tomatoes

1 block smoked tofu crumbled

2 cups soft ricotta

2 tbspn basil pesto

1 tbspn chopped garlic

1 tspn chopped rosemary

2 tbspn fresh basil chopped

1 tbspn olive oil

1 tspn chopped oregano

½ cup parmesan

½ cup white wine

1 tspn sea salt

1 cup shallots

black pepper to taste

This is a slow food dish & I recommend that you devote at least half a day to the relaxed creation of this very tasty meal.

Set your oven to a very low heat 100 degrees.

On a baking sheet lay out your thinly chopped tomatoes, garlic, sea salt, rosemary & oregano & slowly oven dry for several hours. The smell that begins to emanate from these after sometime is heavenly & you begin to understand what this slow food thing is all about.

In a heavy based saucepan sauté your shallots, salt, tofu, oil & wine.

When your tomatoes are ready fold into the sauté mixture & set aside.

In  a bowl fold together ricotta & pesto.

Pre-heat oven to 180 degrees.

In  a greased loaf tin or baking dish lay out a sheet of lasagna pasta, top with the smoky tofu & tomato mix, another layer of lasagna & then ricotta pesto. Repeat again & sprinkle over parmesan to finish. Cover with grease proof paper & alfoil. Bake for 20 to 30 minutes until pasta sheets are cooked.

Remove & slice into serves.

Serves 4.

©Eco Living Magazine.