Eggplant and Spinach Lasagna

Submitted by Cherry from NYC, NY

"Adding cooked chopped eggplant to the tomato sauce gives this dish substantial texture. Since vegan mozzarella doesn't melt well, I make it an optional ingredient."

Ingredients:
12 ounces lasagna noodles
2 tablespoons olive oil
1 medium-size eggplant, peeled and chopped
3 cups tomato sauce
2 16 oz. packages firm tofu, drained and crumbled
1 10 oz. package frozen, chopped spinach, cooked according to package directions and well drained.
Salt and freshly ground black pepper
1 1/2 cups shredded vegan mozzarella cheese (optional)

Directions:
1. Preheat oven to 350 degrees F. Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes. Drain the noodles and spread out on a work surface to keep them from sticking together.

2. Heat the olive oil in a large skillet over medium heat. Add the egg plant and cook, stirring occasionally, until tender, about 10 minutes. Stir in the tomato sauce and set aside.

3. In a large bowl, combine the tofu and spinach, blending well. Season with salt and pepper to taste. Set aside.

4. Spread a thin layer of the sauce over the bottom of a 9 x 13-inch baking dish. Add a layer of noodles and top with half of the tofu mixture, spreading it out evenly. Top with another layer of noodles, a layer of sauce, and the remaining tofu mixture. Finish with a layer of noodles and the remaining sauce.

5. Bake for 30 minutes. Remove from the oven and sprinkle with the vegan cheese, if using. Continue to bake until hot and bubbly, about 15 minutes more. Let rest for 10-15 minutes before serving.

Groups:
Vegan, Pasta, Italian, Main Dish

Preparation Time:
20 mins

Cooking Time:
1 hour

Servings:
6 to 8