Vegetarian No-Pasta Lasagna

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking pan with parchment paper.

2. 2

   In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake for about 2 hours. Let cool. Pull off the skin by hand. Set aside.

3. 3

   In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add 125 ml (1/2 cup) ricotta. Season with salt and pepper. Set aside.

4. 4

   In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.

5. 5

   In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immediately plunge the leaves into a bowl of ice water. Drain and lay side by side on a clean tea towel. Set aside.

6. 6

   With the rack in the middle position, preheat the oven to 180°C (350°F).