Bab's Vegetarian Lasagna

Bab's Vegetarian Lasagna has been requested by some of my friends.

Great vegetarian lasagna. You won't even miss the meat! This also freezes well, make ahead and then bake off whenever you like. This makes 6 generous servings, add a dinner salad and you are done!

1. 6 pieces of boiled lasagna noodles
2. 1 jar of your favorite marinara sauce (I use Barilla)
3. 2 cups of chopped eggplant (peel or not, your choice)
4. 1 cup grated carrots
5. 1 cup finely chopped onions
6. 1 pkg firm tofu, drained and crumbled
7. 1 medium zucchini (I grate mine for about 1 cup)
8. 4 raw finely chopped garlic cloves
9. 10 sliced mushrooms
10. 2 tbsp olive oil
11. 1 large egg
12. 12 tbsp parmesan cheese
13. 2 pkg frozen chopped spinach (thawed and well drained)
14. 1 c grated mozzerella cheese
15. 3 medium sliced tomatos

1. Boil noodles until about 1/2 cooked, drain and pat dry
2. In large saute pan, add the olive oil and saute eggplant, carrot, onion, zucchini, garlic, mushrooms
3. When all the veggies are well sauteed, add the crumbled tofu and toss together
4. In a seperate bowl, combine the very well drained spinach, egg and parm cheese
5. Spray your lasagna pan with cooking spray
6. Spread a very thin layer of the marina on the bottom of the pan
7. Layer 3 of the noodles, saute mixture, noodles, spinach mixture, remaining marinara and then the sliced tomatos
8. If you are not baking now, cover with foil and refrigerate
9. When ready to bake off, set oven to 350*s, remove from refrigerator and allow to come to room temperature for about 15 minutes. Bake for about an hour covered with the foil.
10. Remove the foil, top with the mozzerella and allow to bake another 10 minutes until the cheese is melted.
11. Remove from oven and allow to set for about 10 minutes before serving.