Saturday I offered to make dinner, and I came up with a pretty good creation. I'll tell you what I used, but feel free to add or subtract just about anything from the recipe. The only things I bought for the recipe were the tomatoes and cheese at the farmers' market -- the rest was already in the pantry or fridge.
5 lasagna noodles - all I had left! (no boil kind)
1 package breaded Eggplant cutlets (frozen)
1 package fresh mushrooms
leftover amounts of fresh broccoli, cauliflower, baked tofu
1/2 jar tomato sauce
4 very large tomatoes (1 sliced, 3 crushed)
Fresh mozzarella balls
30-40 Fresh basil leaves
Garlic toast, cut into triangles
1. Follow baking instructions of lasgana noodles -- mine said to preheat oven to 375 F.
2. In medium bowl, combine broccoli, cauliflower, mushrooms, tofu. Use potato masher to grind 'em up. Salt and pepper, oregano to taste. Add 2 eggs to mixture, stir it up good.
3. Spray bottom of 11" x 17" pan with Pam, then coat bottom with tomato sauce, then lay down layer of lasagna noodles, overlapping. Next, lay down layer of eggplant cutlets, then a layer of sliced tomatoes or tomato sauce.
4. Spread vegetable mixture, then another layer of noodles. Top with crushed tomatoes, oregano, salt, pepper, fresh basil leaves.
5. Bake covered with foil for 45 minutes. Should be bubbling. Let rest for 15 minutes before serving. Serve with garlic toast tringles, basil leaf garnish, and cubed mozzarella pieces on the side.
Classy $4 red wine from Trader Joe's goes quite nicely.