Vegan Eggplant and Spinach Lasagna

Here is a recipe that you can use the Southwestern Tomato Sauce with.  It is so decadent you will forget how good it is for you!


1 box dried lasagna noodles cooked in a large pot of water aldente.  (Do not overcook the noodles they should be slightly hard.  This will make them easier to work with.)

Red Sauce (see recipe)

Ricotta Cheese (see recipe)

4 cups Baby Spinach

Oven Roasted or Grilled Eggplant (see recipe)

Use a 9x12 pan.  Cover the bottom of the pan with tomato sauce and arrange first layer of noodles on top of the sauce.  Spread a thin layer of ricotta cheese on top of the noodles.  Sprinkle a layer of spinach over the ricotta cheese and arrange a single layer of eggplant on top of the spinach.  Add sauce and then another layer of noodles on top of the eggplant.  Repeat twice making sure the top layer is the noodle layer.  Spread a generous amount of sauce on top so that the noodles will not dry out.  Bake at 350 for an hour checking to make sure the top is not drying out.  Add more sauce if necessary and olive oil.   Let the lasagna sit for at least 15 min before serving.

Tofu ricotta

I super firm block tofu

Handful basil - 1 cup

Tsp thyme

Tsp oregano

Zest of 1 lemon

Juice of half lemon

Olive oil ( enough to hold it together as its blending)

White balsamic 2 tablespoons or more to taste

2 Cloves garlic


Pepper and or red pepper flakes

Put everything in Food processor blend till just smooth don't blend too much chill for an hour.

Red Sauce

3 tbls olive oil

2 med onions

6 cloves of garlic

1 cup cubed carrots

1 cup cubed celery

1 cup red wine or ¼ cup of balsamic vinegar

red pepper flakes to taste

salt and pepper to taste

54 ozs Pureed Tomatoes

Saute onions, garlic, carrots, celery and mushrooms until onions are translucent.  Sprinkle salt and red pepper flakes on vegetables and sauté till slightly brown.  Pour wine in to deglaze the pan.  Simmer for a few minutes till ½ of the wine is absorbed.  Pour in pureed tomatoes and let cook till all flavors incorporate and sauce is reduced by 1/3.  Flavor with salt and pepper.


4 Eggplants

¼ cup olive oil


Slice eggplant into ¼ inch slices.  Brush with olive oil and sprinkle with salt.  Lay out on sheet pans covered with parchment and cook at 400 degrees until golden.  Or grill over medium heat.