Vegan Lasagna

This one has a long ingredient list, but it worked out very well, so I am posting it anyhow

-Lasagna noodles
-mozzarella Daiya Cheese
-1 eggplant, sliced into small cubes
-1 c. chopped spinach
-4-5 button mushrooms, diced
-1 jar of tomato sauce
-1/2 a log of "Gimme Lean" sausage
-1/2 small onion, chopped''
-1 package of "firm" tofu
-2 T. vegan gourmet sour cream
-2 heaping T of nutritional yeast
-about 1/4 c. almond milk
-salt/basil to taste
-1 T. oil
-nonstick cooking spray/oil
-salt, garlic salt, basil, seasoning to taste

Preheat oven to 375 degrees. In a saucepan, mix together the tomato sauce, onions, and sausage. Using a spoon, mash the sausage into bits while simmering on low, stirring occasionally. While you're doing that, saute the spinach, eggplant and mushroom in the 1 T. of oil in a skillet.Also bring a large pot of salted water to boil.

While those things are cooking, mix the firm (well squeezed-out) block of tofu, the sour cream, the milk, yeast, and seasoning in the blender. This makes a very convincing ricotta cheese layer.

By now, the water should be boiling, dump in your lasagna noodles... maybe about 25 of them depending on the size of your pan. Once they all sink into the water, take care to separate them so they don't stick together. You should not cook these until they are "done". They should be very very al dente, since they will continue cooking a bit more in the oven and you don't want them soggy. Mine took about 6-8 minutes, but they were whole wheat. Remove from heat, drain, rinse with cold water thoroughly.

By now the spinach mixture should be cooked and the sauce should have simmered enough. I use a large pyrex baking pan, but use whatever. Start laying. First put down a layer of nonstick cooking spray, then noodles, then spinach mixture with a bit of ricotta cheese. Then another noodle layer, then a sauce layer, then a noodle layer, then the remainder of the vegetables and sauce and all the ricotta, then a noodle layer, and top with daiya cheese. I suppose you could insert a layer of daiya anywhere you wanted, but I like it on top. Plus, I'm on a "diet" and with only 3/4 c. daiya, this recipe comes out to be approximately 200 calories per 1/16th square of this recipe.... sooooo... yea.