Eggplant Spinach Lasagna

This is the perfect recipe when you are craving the rich taste of lasagna.  I adapted  this recipe from one posted on fatfreevegan.com. 

•  1 large eggplant
•  10 oz frozen chopped spinach, thawed and squeezed dry or fresh spinach
• 1 lb tofu
• 2 tbs nutritional yeast
• 2 tsp oregano
• 2 cloves garlic
• 1 tsp basil
• 1 tsp salt (optional)
• 1 jar of spaghetti sauce (or homemade)
• Package of whole wheat lasagna pasta

Preheat oven to 375

Cut eggplant into thin, even lengthwise slices. To make the eggplant less bitter and to draw out moisture, sprinkle with salt, and drain for 20 minutes.  Before using, rinse and pat dry with paper towel.

Place tofu and spinach in your VitaMix (or food processor) and process briefly.  Add the nutritional yeast and spices and process until smooth.

Spead thin layer of sauce in the bottom of a casserole pan
Add 2 or 3 sheets of whole wheat lasagna pasta
Place eggplant slices over the pasta and sauce covering the bottom of pan
Spread 1/2 of the spinach/tofu mixture on top of the eggplant
Repeat the layers pouring the last of the sauce on top
Bake covered for 1/2 hour and then uncover and bake 20-30 minutes more. The thicker the eggplant slices, the longer it needs to cook.