Veggie Lasagna

This is a favorite recipe that I found while I was back in college.  I have altered it over the years to include some of my favorites and incorporate more of a vegan lifestyle.  This lasagna has no noodles or pasta and no cheese.  Also I tend to cook to taste, so not a lot of measurements. Use as much of any ingredient to create the desired layer in the size of your casserole dish.

Ingredients
1 eggplant
1-2 zucchini squashes
kernel corn
black olives
diced tomatoes
brown mushrooms
16 oz firm tofu
fresh basil
fresh rosemary
Daiya mozzarella or cheddar cheese (or mix both)
olive oil
salt
pepper

Feel free to omit any of the veggies that you feel undesirable (except for eggplant and squash) and/or add some of your favorite fresh seasonal veggies.  Also if you do not want to make vegan, substitute Ricotta cheese for the tofu and use regular cheese instead of Daiya.


Preparation:
Preheat oven to 350°

Grill eggplant and zucchinin with olive oil, salt and pepper. While grilling, combine tofu, basil and rosemary into food processor. Blend until a thick consistency.

Lightly grease casserole dish. Place grilled eggplant slices in a single layer on the bottom of the casserole dish until it is covered. Next layer tofu mixture over layer of eggplant. Continue to layer ingredients on top of one another until 3/4 of way to top of casserole dish. Layer the grilled zucchini on top of looser ingredients. Sprinkle shredded cheese on top of zucchini and garnish or top with sliced black olives.  Finish with a pinch of salt and pepper.

Place casserole dish in preheated oven and cook for 30-45mins until cooked through and cheese is melted.  Turn throughout cooking in 1/4 turns for consistent cooking.

I serve with a slotted spoon as many of the vegetables tend to be rather juicy.

Let cool and enjoy!