Tofu Caponata Strata

Caponata is a relative of Ratatouille. Built with eggplant, tomatoes, red peppers, onions, capers, olives and raisins, it is a delicious topping for toasted bread. Here I use it as a sauce in a tofu lasagna strata filled with Ricotta and spinach to build a rich and satisfying vegetarian meal.

5 oz bag fresh baby spinach leaves

14 oz extra firm tofu

6 sheets no-boil lasagna

1 15 oz jar Caponata (I used Bulgarian Sofia brand)

14 oz whole milk ricotta cheese

1 egg

1/4 cup Parmesan cheese

16 oz fresh sliced mozzarella

Béchamel Sauce:

3 Tbsp butter plus 1 Tbsp olive oil

1/4 cup all purpose flour

2 to 2-1/2 cups milk

1/8 tsp dried dill weed

Preheat oven to 400F. Gently press the water out of the tofu and slice lengthwise into 9 1/4-inch wedges.

Prepare the sauce by melting the butter in the olive oil in a sauce pan. Add flour and whisk for about 2-3 minutes until bubbly and a nutty aroma is achieved. Add 2 cups of the milk and bring to a gentle boil, whisking very often as the sauce thickens. Add the dill and season to taste with salt and pepper. Cover and keep warm. Add the remaining milk if necessary to achieve a creamy sauce - this will vary according to the moisture in your flour.

Wilt the spinach in a large skillet with a dash of olive oil. Set aside.

Stir together the ricotta, egg and parmesan cheese. Season to taste with salt and crushed red pepper, if desired.

Pour one third of the sauce into an oiled 9x13-inch casserole dish. Cover sauce with 3 lasagna sheets. Top the lasagna with the tofu slices, distributing evenly.

Distribute the spinach between the tofu slices and top with half the ricotta cheese mixture.

Spread to coat evenly. Dot the ricotta mixture with half the Caponata and about a third of the mozzarella.

Season with Parmesan cheese if desired.

Lay three more lasagna sheets over the ricotta. Now add the remaining ricotta on the lasagna noodles.

Spread evenly.

Pour over the remaining Béchamel sauce. Spread evenly. Dot the sauce with the remaining mozzarella cheese and the remaining Caponata.

Cover with foil and bake about 20 minutes. Uncover the casserole and bake an additional 15 to 20 minutes, until browned and bubbly.

Serves 6.

Cook's Note: I used Sofia brand jarred Caponata, but even better if you make your own fresh!

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