This gluten-free, vegan lasagna is comfort food at its best. Healthy and soothing!
Preheat the oven to 350 degrees.
Prepare the filling by brushing the eggplant slices with olive oil and salt. Bake in the oven for 20 minutes. Flip each slice and bake for another 10-15 minutes longer.
Prepare the "noodles" by peeling the butternut squash, slicing in half down the middle and removing the seeds. Then slice into thin "lasagna" noodles using a very sharp knife, a mandolin or a spiralizer. Just like broken lasagna noodles, it's ok if the pieces are small or oddly shaped. Just cover the surface like a puzzle. When baked, no one will know the difference.
Prepare the "cheese" by crumbling the tofu with your hands into a large mixing bowl. Mix in the hummus, nutritional yeast, basil, salt, garlic powder and vegan egg mix if using.
Assemble the lasagna by spreading a thin layer of olive oil on the bottom and sides of a lasagna pan. Spread a thin layer of tomato sauce on the bottom of the pan. Lay the butternut squash "noodles" on top of the sauce to create a single layer of "noodles" (just a single layer, you may have extra squash slices) Top with half the "cheese" mixture. Layer all the zucchini, onions and red peppers and then cover with the remaining half of the "cheese". Layer the greens, remaining sauce and top with eggplant slices.
Cover with foil and bake for an hour. Uncover and bake an additional 15-20 minutes.
Lasasagna stores, freezes and reheats well. (Recipe #875)