Veggie Lasagna

This is a modified version of a vegan lasagna I used to make using noodles. This version is completely veg-based, making it healthier and lower in calories. It's a little more labor-intensive than recipes I usually make, but it's great for a Saturday or Sunday night dinner when you have more time to cook.

1 medium eggplant
3 to 4 small zucchini
1 pkg (12 oz) firm silken tofu
2 T. lemon juice
1 t. basil
1 t. oregano
1 t. salt
1 t. garlic powder
1 t. olive oil
soy milk (if needed)
2 cups spinach, thinly sliced
1 jar (16 oz) spaghetti sauce of your choice (I like the no-sugar mushroom flavor)

Peel eggplant and remove ends. Remove ends from zucchini. Slice very thinly, lengthwise (these will be the lasagna "noodles"). Lightly salt eggplant and set aside.

Fill a medium saucepan halfway with hot water and bring to a boil. Cook spinach for 2 to 3 minutes. Stop cooking while it is still bright green - don't let it turn brown. Drain and press to remove as much of the water as possible.

While water is boiling, begin preparing the "cheese." Place tofu, basil, oregano, lemon juice, olive oil, salt and garlic powder in a blender. Blend on the lowest speed for a few seconds or until completely combined, but leave slightly lumpy. Drizzle in a little soy milk if necessary for processing. Add cooked spinach and pulse a few times to combine.

Line a 13x9 baking pan with foil, then coat with cooking spray. Place a small amount of spaghetti sauce in the bottom of the pan. Line with one layer of zucchini and one layer of eggplant, edges almost touching. Pour 1/2 of the tofu mixture, spreading evenly, followed by a small amount of spaghetti sauce. Continue layering in this way until all ingredients have been used.

Bake at 350 degrees for 20 minutes or until heated through. Let stand for 5 minutes before serving. Makes about 8 servings, unless you have teenage boys, then it makes less. :o)

Calories 100; Fat 3; Sat. Fat 0.4; Cholesterol 0; Carbs 13; Fiber 4; Protein 6

You can modify this many different ways by using different vegetables, herbs and seasonings.