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What you need
Instructions
1 Preheat oven to 375F. 2 Thinly slice the Eggplant lengthwise and chop the Zucchini. Place on a lined baking tray and cook for 20 minutes at 375F. Keep the oven at 375F to cook the lasagna. 3 In the meantime, prepare the Tofu Ricotta. Add all of the Ingredients into a blender or Food Processor and combine until thick and creamy. 4 Once the Eggplant and Zucchini have cooked, prepare the lasagna. In a small oven-safe glass dish, layer the Eggplant (the "pasta") with the Marinara Sauce, Ricotta, Zucchini, Beans, and Peas. Top the lasagna off with one last layer of Eggplant, plus a thick layer of Marinara Sauce and the Ricotta. Add a sprinkle of Italian Seasoning, if desired 5 Bake at 375F for 30 minutes covered, then 20 minutes uncovered. Serve and Enjoy.View original recipe