Spinach & Eggplant Lasagna

Who doesn't love lasagna? It's one of my favorites, particularly because I can make it on the weekend and it covers at least a few lunches during the week. Although it may be semi-time consuming it's totally worth it for those extra days you don't have to worry about lunch.

Lasagna is somewhat of a challenge with our gluten-free and dairy-free diet, so I've been avoiding making it for quite a while. While I was searching for a new eggplant recipe to use up the eggplant from last week's CSA, I came across a recipe on Go Dairy Free that looked delicious, Eggplant & Spinach Lasagna, and decided to try it. I found a Basil Tofu Ricotta recipe in Vegan with a Vengeance and decided to try a melding of the two.

It turned out delicious! The only thing it was lacking was a bit of salt, which I think was just because I used no salt added tomato sauce along with the fake ricotta mixture.

NOTE: If you're a fancy pants and plan to use Herb Scissors, like I did, DO NOT run your fingers down the blades to try and get the basil that gets stuck in between the 3 blades. You will bleed. Not like I know from experience......

Recipe with my tweaks is behind the jump...

Eggplant & Spinach Lasagna (adapted from Go Dairy Free, original link above)

Ingredients:

• 1 box Tinkyada Rice Lasagna Noodles
• 1 medium eggplant, peeled and chopped
• 2 Tbsp EVOO
• 1-1/2 jars tomato sauce (I like no salt added)
• 10 oz package of frozen chopped spinach, thawed and drained of excess water
• 1/2 cup shredded rice mozzarella cheese
• 1 recipe Basil Tofu Ricotta (below)

Directions:

1. Cook lasagna noodles according to package instructions. Drain and spread onto a flat surface, like a cookie sheet, so they don't stick together.
2. While the noodles are cooking, heat the EVOO in a large skillet. Add the eggplant and cook over medium-low heat until tender and "melty", about 15 minutes. Stir in the tomato sauce and set aside.
3. Prepare Basil Tofu Ricotta.
4. Preheat oven to 350 degrees. Spread a thin layer of sauce over the bottom of a 9" x 13" baking dish that has been sprayed with Pam. Add a layer of noodles, and top with half the tofu ricotta mixture, add sauce and top with another layer of noodles. Repeat with the remaining noodles, topping the final layer of noodles with sauce and sprinkling the shredded rice mozzarella, if using.
5. Bake for 50 minutes, or until hot and bubbly. Let rest for 15 minutes before serving.
6. Enjoy!

Basil Tofu Ricotta (from Vegan with a Vengeance

• 1 lb firm tofu, pressed
• 2 tsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt (I used 1/4 tsp, which was too little in my opinion)
• fresh black pepper
• 10 basil leaves, finely chopped
• 2 tsp EVOO
• 1/4 cup nutritional yeast

Directions:

1. In a large bowl mush tofu with your hands until crumbly.
2. Add lemon juice, garlic, salt, pepper, and basil. Mix with your hands until very mushy like real ricotta, about 2 - 5 minutes.
3. Add EVOO and stir with a fork to incorporate.
4. Add nutritional yeast and stir with a fork until fully mixed.

     Refrigerate until ready to use.