Yummy! A vegan lasagna with whole wheat noodles, eggplant, cauliflower, onion, garlic, mushrooms, spinach tofu ricotta, basil marinara and a walnut parm on the top. I roasted the slices of eggplant before I used them. I diced fresh spinach and added it to the food processor with extra firm tofu, sesame tahini, lemon juice, olive oil, sea salt, cracked pepper, fresh basil leaves, garlic and nutritional yeast for a ricotta. The onion, mushrooms, garlic and cauliflower were sauteed for varying amounts of time. Prepare yourself for this – the basil marinara came from a jar (GASP) I was running out of time, so went with plan b. I popped the top and poured it on =) 45 minutes in the oven and voila – I could eat this all day!