1 large eggplant
2 small or 1 large zucchini
2 medium sized crowns broccoli
2 – 3 tablespoons butter
1 shallot
4 cloves garlic
2 carrots, scrubbed
2 celery stalks
2 16 oz. cans tomato sauce
2 teaspoons sugar
2 teaspoons salt, divided
15 oz. container ricotta cheese
1/4 teaspoon nutmeg
1 teaspoon coarse ground pepper
9 ounces no-boil noodles (I used Barilla)
12 ounces extra-firm tofu, sliced at 1/4″
8 ounces mozzarella, thinly sliced or grated
~ 1 cup grated hard parmesan cheese
Peel eggplant. Slice into 1/4″ rounds. Soak in warm salted water 15 minutes. Do the same for zucchini, slicing slightly thinner (scant 1/4″). Allow to sit for 15 minutes.
Meanwhile, cut broccoli into small florets and set to steam about 10 – 12 minutes, until tender. Set aside.
Using food processor if desired, mince carrots, celery, shallot, and garlic cloves. In a large saucepan, saute these vegetables in butter 10 minutes. Add 2 cans sauce, sugar, and half the salt. Bring to a simmer for 10 – 15 minutes.
Squeeze water out of eggplant and pat dry. Broil slices on both sides until golden. Set aside.
Mix up ricotta, nutmeg, 1 teaspoon salt, and pepper.
Layer all ingredients. I usually put a little sauce down; then noodles; broccoli, zucchini, and eggplant; tofu; 1/3 the cheeses; then repeat, then end with sauce, noodles, and cheese.
Bake, covered, in a 375 oven for 60 minutes. Allow to stand at least five minutes before cutting (if you can wait that long!). Enjoy!