Vegan Eggplant Lasagna

From ThisBlueWiki

Based on http://www.epicurious.com/recipes/food/views/Roasted-Eggplant-Lasagna-with-Broiled-Tomato-Sauce-15581

This delicious recipe makes a very robust lasagna that barely fits into a 13x9 baking dish. Since it uses a tofu ricotta substitute, it doesn't stick together or get gooey like lasagna with dairy, but it still tastes great. I was worried this would be watery, and it almost was, but after standing 10 minutes it wasn't a problem -- one could add a little corn starch to the red sauce, possibly.

• Double recipe (about 2lbs) tofu basil "ricotta"
• 2 1-pound eggplants, peeled, cut into 1-inch pieces
• 40oz prepared tomato-basil Marinara (about 1.5 jars, we like Trader Joe's)
• 9 prepared lasagna noodles
• 4 tablespoons olive oil
• 1/2 cup chopped shallots
• 1 teaspoon freshly ground dried rosemary
• salt and pepper to taste

Preheat oven to 375°F. Brush baking sheet with olive oil. Toss eggplant with 4 tablespoons oil. Transfer eggplant to sheet, salt lightly and roast until tender, about 35 minutes. Set aside. Maintain oven temperature.

Mix prepared vegan "ricotta", shallots and rosemary in large bowl.

Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 and 1/4 cup sauce over. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)

Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake 10-15 minutes further (longer if you want a little crunch at the edges.) Let stand 10 minutes before serving.