Here's the recipe for the lasagna I made a couple days ago (which, by the way, is completely gone. it was delicious.)
I found it on google, but can't seem to find the page it was on, so i'll type up the one i wrote down:
Vegan Eggplant, Spinach and Tofu Lasagna
13x9 inch pan
12oz lasagna noodles
1-3 diced eggplants, depending on how much "meat" you like.
(mushrooms work just as well, if you prefer. a mixture would be extra tasty)
3 cups tomato sauce (a whole can or jar)
2 16oz packages of tofu
1 10oz block of chopped spinach
seasonings, garlic, and pepper to taste.
vegan cheese (or cheese if you're a lacto vegetarian)
nutritional yeast (optional)
crushed nuts of some kind (optional)
Now, start by getting the noodles cooking in some boiling water. When they're done, dont leave them touching, or they'll all stick and get ruined. Start cooking your spinach, too.
While that's going on, fry the eggplant/mushrooms with a little oil, until darkened and tender. Cook slowly so they don't burn, but burning them a little at the end adds flavor.
Dry the tofu, and then crumble it until it is a ricotta cheese like consistency. (i used my hands for fun.)
Your spinach should be done by now, so dry it, and add it to the tofu. mix them well. I added some nutritional yeast to this mixture. You should also salt/pepper to taste.
Season your sauce, as you prefer.
Now you're ready to construct the lasagna.
Put a thin layer of sauce on the bottom of the pan. Lay noodles on top of this, and add 1/2 of the tofu mixture. Lay more noodles, and its on to layer 2! Add the cooked eggplant to this layer, and add some sauce to it. Make another layer of noodles, and add the rest of the tofu. add sauce to this layer. Make a final layer of noodles and the rest of the sauce on top.
Heat the oven to 350. I'm not a fan of pre-heating ovens, but i'm spoiled because i have an electric oven that heats quickly. It wastes energy if i do. Anyway, cover the lasagna with foil, and cook for 30 minutes. Uncover it, add a profuse amount of cheese to the top, and cook uncovered for 15 minutes or so, until the cheese is nice and melty. (yes, i said melty.)
Let it cool a little before serving!
Now, in retrospect, i suppose you could add seasonings to anywhere in the lasagna, not just the sauce. It might get better flavor that way. Also, adding cheese to the layers of the lasagna might make it cheesier and more cohesive. Melted cheese makes a good food glue.
But anyway, there you have it. Vegan lasagna. See if anyone notices its vegan.