When the stars make you drool just like pasta fazool

Okay, it's not pasta fazool.  But who doesn't think of the  "That's Amore" song when they are eating Italian food.  Luckily for me, I love italian food, so I get to hear that song playing in my head over and over. :) So, now that we're past the fact that I have a soundtrack for every part of my life, I'd like to share with you one of my faves.  I got the original recipe from www.veganyumyum.com which is a totally great resource.  Her food is amazing, as well as her cookbook! Check her out, her food is complete madness.

I have tweaked the recipe to create this amazing "cheesy" beautiful piece of love.  You get all the taste of a traditional Italian dish, but without the Italian food coma that many of us are so very aware of.  Before going veg,  I was never a huge fan of lasagna.  It was just too much of everything: noodles, sauce, dairy. This recipe is a nice subtle explosion of goodness instead of being in-your-face. You actually roll the lasagna, so you are not bombarded with noodles in every bite and the cheese mixture is so light and yummy! So go turn on re-runs of The Sopranos and get ready for some sexy, comfort food.
Buon appetite!


Eggplant Mushroom Lasagna
2 Medium Eggplants
About 6 cups mushrooms (chopped finely)
Whole Wheat or Brown Rice Lasagna Noodles
Olive Oil
2 Pieces Bread (optional)
Cheese Mixture
1 Tub drained Extra Firm Tofu
1/4 Cup Lemon Juice
1/2 Tsp. Garlic Powder
1 Tsp.  Dried or Fresh Basil
Olive Oil
salt to taste

Preheat Oven to 450F.
 Cut eggplants lengthwise in thin slices and salt each slice.  Leave for 20 minutes and then rinse each one.
Heat big pot of water with a drop of olive oil and dash of salt.  Once boils, reduce heat and add noodles.
 Chop mushrooms and saute' them in a nonstick iron skillet with just enough olive oil so they don't stick.

To create "Ricotta" Cheese mixture, drain and rinse tofu.  Add to food processer.
Add Lemon Juice, Basil, Garlic Powder and mix.
Add olive oil (I don't measure this out, just eye it.  You want it to be smooth and ricotta cheese-like...probably about 1/4 cup)

Pour enough tomato sauce in nonstick baking dish to fill the bottom.  Add Italian herbs of your choice on top. 
Once noodles are done, drain. Flatten each noodle on a plate or cutting board.  Spread cheese mixture on noodle, then add 2-3 slices eggplant and a handful of mushrooms.  Roll the noodle up lengthwise and place fold down in baking dish. Continue with the rest.
Add tomato sauce and herbs on top.  Toast bread and crumble on top.
Heat for 20-25 minutes