Eggplant Lasagna

By tjanddj

Nutrient Dense

Ingredients

• eggplant
• low-sodium, fat-free spaghetti sauce
• one container of extra-firm tofu
• 2-3 T lemon juice
• 2-3 T soy milk
• loads of garlic!
• 1/4 cup chopped basil, packed
• your favorite veggies (I used roasted red peppers that I roasted myself, spinach, sun-dried tomatoes that I reconstituted in hot water and balsamic vinegar, artichokes, and black olives rinsed very well.)

Preparation

Step 1

1. Use a mandoline to slice ultra-thin layers of eggplant. These will be used in place of noodles.

2. Blend tofu, lemon juice, soy milk, garlic, and basil in blender or food processor. This will be your ricotta, and I promise you, no one will ever be able to tell the difference!

3. Layer sauce, eggplant, cheese, veggies, and then repeat until your pan is full.

4. Bake for one hour.

5. Enjoy!