1 eggplant (medium)
1 box of lasagna noodles ( I used 12 pieces, not the whole box)
2 (two) 10-oz packages of frozen spinach, thawed, liquid squeezed out
1 package tofutti vegan cream cheese
your favorite spaghetti sauce
veggie crumbles (ground meat substitute)
All ingredients without amounts specified are depending on size of dish. I always have leftovers, and I can't cook for just two. Remember that mushrooms reduce when cooked, and that you will be layering this dish. If you make too much, just freeze it
Day before: slice the eggplant thinly long-wise. It is very easy to cut the skin off *after* it is sliced up (all you do is cut around the edges). Cook each side with a bit of margarine or olive oil until it can be easily pierced with a fork and sort of translucent. Don't burn it! Set aside
Take some mushrooms, onions, veggie crumbles. Sautee until done. Set aside.
Mix spinach with cream cheese, I used 3/4 of the package of cream cheese. I also used a tad of Earth balance margarine. Heat a bit (microwave) to mix more easily until creamy.
Cook noodles. Drain
Layer: noodles (I used 4 across), mushroom mix, eggplant spinach, spaghetti sauce, etc. Make sure there is sauce on top. And cook at 350 until top's sauce is thick. Don't burn. Cooking just makes everything kind of melt together. This came out great for me, and we are working on the leftovers. Pasta tastes great the next day. Hope you enjoy!