MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant & Spinach Lasagna
Categories: Pasta
Yield: 8 Servings

12 oz Lasagna noodles
1 tb Olive oil -OR-
1/4 c Water
1 md Eggplant; peeled & chopped
3 c Tomato sauce
32 oz Tofu (2 pkg);
- drained & crumbled
10 oz Frozen chopped spinach;
- cooked per pkg
- directions -well drained
Salt
Black pepper; freshly ground
1/2 c Vegan mozzarella cheese;
- shredded

Preheat the oven to 350?F. Bring a large pot of salted water to a
boil over high heat. Cook the lasagna noodles, stirring occasionally,
until al dente. Drain the noodles and spread out on a work surface to
keep them from sticking together.

Heat the olive oil or water in a large skillet over medium heat. Add
the eggplant and cook, stirring occasionaly, until tender, about 10
minutes. Stir in the tomato sauce and set aside.

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

Spread a thin layer of the eggplant & tomato sauce over the bottom of
a 9x13" 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.

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 to 15 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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