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Italian Layered Vegetable Casserole (Variation of Ffv) Recipe

Looking for an easy Italian Layered Vegetable Casserole (variation of FFV) recipe? Learn how to make Italian Layered Vegetable Casserole (variation of FFV) using healthy ingredients.


Submitted by hopperlady27

Makes 6 servings



Original recipe for casserole: http://blog.fatfreevegan.com/2009/05/italian-layered-vegetable-casserole.html Original recipe for tofu ricotta: http://www.wholefoodsmarket.com/recipes/2756

Recipe Ingredients for Italian Layered Vegetable Casserole (variation of FFV)

2 eggplant,+peeled+yield+from+1-1/4+lb eggplants
2 cups zucchini, sliced thinly
2 cups mushrooms, sliced thinly
1 cup onion, minced
24 ounces Fire-Roasted Tomato & Garlic
2 cups Fire Roasted Diced Tomatoes
1 tsp sugar
1/8 tsp cayenne
16 ounces extra firm tofu, drained and crumbled
2 tablespoons tahini
2 cloves garlic, finely chopped
1/8 tsp Nutmeg
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
4 tablespoons basil, fresh, chopped

Recipe Directions for Italian Layered Vegetable Casserole (variation of FFV)

  1. Mix tofu and next six ingredients in a bowl until combined. Refrigerate while preparing the rest of the ingredients.

  2. Peel the eggplants, if desired (this makes the casserole easier to cut). Cut into 1/4-inch slices. Pre-cook the slices until they are partially dehydrated:

  3. To microwave, cover the bottom of the microwave with two layers of paper towels. Place eggplant slices in a single layer and cook on high power for 8-10 minutes, until reduced in size and beginning to shrivel. Repeat with remaining eggplant.

  4. To pre-cook in the oven, place on a silicone baking mat or parchment-covered baking sheet. Bake at 450 F until slices are shriveled but not brown or crispy.

  5. Remove immediately from paper towels or baking sheet and place on a plate.

  6. While the eggplant is cooking, sauté the onion in a non-stick skillet until softened; add prepared sauce and fire-roasted tomatoes. Simmer for a few minutes until warm.

  7. Preheat oven to 425. Spray a mid-sized rectangular casserole dish (I used 11×7-inch) with canola oil or non-stick spray. Put a thin layer of sauce in the bottom of the dish?just barely enough to cover the bottom. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the tofu filling over the eggplant, and put half each of the zucchini and mushrooms over the filling. Drizzle lightly with sauce. Repeat eggplant, filling, zucchini/mushroom, and sauce. Place the final layer of eggplant over the top, and pour the remaining sauce evenly over it, spreading it to cover the eggplant completely.

  8. Bake uncovered for about 30 minutes. Check to make sure that zucchini is cooked and sauce has thickened; if not, add more time. Remove when done and allow to sit for a few minutes before serving.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 524.4g
Amount Per Serving
Calories
207
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
567mg
24%
Potassium
699mg
20%
Total Carbohydrates
27.3g
9%
Dietary Fiber
9.7g
39%
Sugars
13.8g
Protein
12.5g
Vitamin A 24% Vitamin C 48%
Calcium 27% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in calcium
  • High in dietary fiber
  • High in manganese
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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