I found this recipe on the 'Nutrition & Good Eating' thread on the Mothering.com forums. I was skeptical about the fake cheese; however, the finished product tasted amazingly rich and decadent. The trick here is to slice the eggplant really thin.
2 cups spaghetti sauce (I used a jar of mushroom-and-olive flavor)
oven-ready lasagna noodles
1 medium or 2 small zucchini, thinly sliced
10 ounce block vegan mozzarella cheese, grated (or low-fat 'normal' mozzarella)
1/3-1/2 eggplant, really thinly sliced
Several heaping spoonfuls tofu ricotta (or low-fat 'normal' ricotta)
garlic powder
nutritional yeast (optional)
Spread a thin layer of spaghetti sauce in the bottom of a baking dish. Lay a few noodles on top. Layer zucchini slices on top of the noodles. Sprinkle the zucchini with garlic powder and nutritional yeast and cover with sauce. More noodles. More sauce. 1/2 of the mozzarella cheese. Eggplant slices, sprinkled with garlic and nutritional yeast and covered with tofu ricotta. More noodles. More zucchini slices, sprinkled. More sauce. Top with the remaining mozzarella.
Bake at 400 degrees for 45 minutes, or until the cheese is melted.
Ingredient Notes: I used Vegan Gourmet Cheese Alternative brand mozzarella cheese, which is available at New City Market. The nutritional yeast is optional... it adds a 'cheesy' taste and provides vitamin B12, which can be hard to get in vegan diets. Make sure to slice the eggplant really thin!
