Vegetarian No-Pasta Lasagna | RICARDO

Ingredients

• 10 Italian tomatoes, halved and seeded
• 2 cloves garlic, chopped
• 2 teaspoons (10 ml) dried oregano
• 1/4 cup (60 ml) olive oil
• 1/2 cup (125 ml) finely chopped shallots
• 1/2 lb (225 g) firm tofu, drained and crumbled
• 1 cup (250 ml) ricotta cheese
• 1 1/2 cups (375 ml) artichoke hearts packed in oil, drained and chopped
• Leaves from 1 head romaine lettuce
• 1/2 lb (225 g) asparagus, trimmed and blanched
• 3 cups (750 ml) grated mozzarella cheese
• Salt and pepper