Everyone has a lasagne recipe... why not me?
Yeast Cheez (from Simply Heavenly! The Monastery Vegetarian Cookbook)
Prepare the yeast cheez: Mix dry ingredients in a saucepan. Whisk in the water. Cook over medium heat while whisking until it thickens and bubbles, then cook 30 seconds more. Remove from heat and whisk in the margarine and mustard.
Slice the eggplant, sprinkle with salt and set it aside to drain. The salt sucks out bitter juices. After about 20 minutes, rinse well and pat dry.
Sauté eggplant in oil until soft. Set aside. Do the same with the zucchini and mushrooms, and set aside.
Sauté onions and garlic until soft. Add tomatoes or sauce, peppers and herbs. Simmer 20 minutes or so.
Pulse tofu, lemon juice, salt, sugar and yeast cheez in a food processor or blender until lumpy-smooth. Add spinach and process briefly until mixed.
Cook lasagne noodles according to package directions.
In a large casserole (or two medium ones), assemble the lasagne. Start with a thin layer of tomato sauce. Then add a layer of noodles, another layer of sauce, a layer of vegetables, and a layer of tofu/spinach mix. Repeat until you end with a layer of noodles covered by tomato sauce. Optionally, grate cheese substitute on top.
Bake, uncovered, for approximately 30-40 minutes at 375°C.