Tofu Ricotta Lasagna - Noodles Optional

Tofu Ricotta Lasagna - Noodles Optional
Can be made with or without noodles!

What you'll need:
1 large eggplant
1 block of firm or extra firm tofu (undrained)
1 box of spelt or whole wheat lasagna noodles (optional)
1 bag of baby spinach
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1 tablespoon (or less) of olive oil
Onions & garlic (1/2 chopped; 4-5 cloves minced)
Yellow and green zucchini (about 1 cup chopped)
Mushrooms (about 1 1/2 cup diced)
Orange, yellow, or red bell pepper (about 1 cup chopped)
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1 large lasagna pan
1 jar of pasta sauce
Fresh basil
Your favorite soy cheese (optional)
1 extra clove of garlic
Salt & pepper
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A food processor or blender


To prepare tofu "ricotta:" This is the best part. Simply blend a block of tofu with basil and a clove of garlic. Since my Cuisinart food processor is a bit small, I do in quarters. If your tofu is undrained, you probably won't need to add any extra water or oil to get that ricotta-like texture. Set aside until ready to prepare lasagna.

If you are not using noodles, then the eggplant will serve as the "noodles." To do so, simply cut the eggplant lengthwise or in circles and set aside. You will also need to broil them for about 10 minutes with a bit of salt on top prior to the cooking process. If you are using noodles, then cook them according to the instructions on the box, drain, set aside and let dry (and likewise omit eggplant).

Begin by sauteing onion and garlic with olive oil in a frying pan. Saute until tender. Add the other vegetables now, and saute another 10 minutes. Stir in as much spinach as you feel necessary until it begins to wilt. Set aside.

Now, coat the bottom of your lasagna with a thin layer of pasta sauce. Add some tofu ricotta mix and vegetables. Then top with eggplant or real noodles. Repeat three times, adding just a bit of sauce in between each layer, and topping the last layer off with a bit of soy cheese or more sauce. Bake at 375 degrees for 45 minutes to an hour and enjoy!