Yield: 6 to 8 servings

For the lasagna:

¾-1 lb whole wheat or regular lasagna noodles, cooked according to package directions

6-8 oz frozen spinach

1 large zucchini, cut into fettucine-shaped noodles with a vegetable peeler

1 eggplant, cut into ¼-inch rounds and salted 

For the veggie Bolognese:

5-6 cloves garlic, minced

1 small onion, finely chopped

1 medium carrot, finely chopped

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

½ lb fresh mushrooms, finely chopped

1 zucchini, finely chopped

1 tsp dried oregano

½ tsp dried basil

¼ tsp dried thyme

¼ tsp ground black pepper

1 tsp salt

½-¾ tsp crushed red pepper flakes

1 Tbsp olive oil or water

1½ tsp sweetener (coconut or date sugar)

12 oz tomato paste

5 fresh tomatoes, diced

1 28-oz can crushed tomatoes (plain or with basil)

½ cup chopped Kalamata or black olives

2 Tbsp capers, rinsed

¼ cup red wine

For the tofu ricotta:

1 lb medium tofu, drained

¼ cup unsweetened almond or soy milk

1 tsp dried oregano

1 Tbsp dried basil

2 Tbsp nutritional yeast (optional)

½ tsp salt

¼ tsp nutmeg

2 Tbsp lemon juice

4 cloves garlic, minced

1 small onion, chopped

To make the veggie Bolognese, in a large pot over high heat, sauté the garlic, onion, carrot, bell peppers, mushrooms, zucchini, oregano, basil, thyme, pepper, salt and red pepper flakes in the olive oil or water until the onions are tender, about 10 minutes.

Add the sweetener, tomato paste, tomatoes, olives, capers, wine and ¾ cup water. Cover, and simmer over medium-low heat for 30 minutes.

Serve with pasta or use in lasagna.

To make the tofu ricotta, blend all of the ingredients in a blender or food processor until it achieves the consistency of cottage cheese, about 3 to 5 minutes. If mixture is too thick, add a little water.

To salt the eggplant, wash and dry the outside of the eggplant. Line a 9- by 12-inch cookie sheet with 2 layers of paper towels. Cut eggplant into ¼-inch rounds and place each round on the sheet pan. Sprinkle ⅛ teaspoon or less of salt on each round and gently massage it into the eggplant. Let rest for 10 minutes. Use paper towels to remove the water that is being expelled from the salting process. Flip the eggplant and repeat process. For best results, remove the salt and expelled liquid.

For the lasagna, preheat the oven to 350°F. Cover the bottom of a 9- by 13-inch cake pan in a thin layer of sauce, then cover with a layer of the lasagna noodles. Place the salted eggplant rounds on top of the noodles. Place a dollop of tofu ricotta every 1 to 2 inches. Cover with the zucchini noodles, followed by a layer of sauce. Cover with the spinach, followed by a layer of sauce. Finish with a top layer of lasagna noodles, covered with sauce and sprinkled with dollops of the tofu ricotta. 

Cover loosely with aluminum foil or a baking lid and bake until it is hot and bubbly, about 45 minutes. Optional: Remove foil during the last 10 minutes of cooking to brown the ricotta topping. Remove from oven and set it on the countertop for 20 minutes before serving.

Recipe courtesy of Lisa Books-Williams.

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