Instructions: Lightly spray a large cookie sheet with Pam (olive oil spray is best).

Peel eggplants and slice into 1/4-inch thick rounds.

Place slices on cookie sheet, spray top of rounds with more olive-oil Pam and shake on a little salt, roast in hot (425) oven for about 15-20 minutes
or until eggplant is beginning to brown, and is tender. (Keep an eye on it
as it can burn in a hurry.)

Mash the tofu well with a fork. Add ricotta and eggbeaters; mix. Season with a little salt if you want.

Assemble lasagna:
In large glass or metal baking pan, put a layer of spaghetti sauce,
then 3
noodles. Then spread on the ricotta/tofu mixture. Another layer of noodles. Ladle sauce on them, then eggplant slices to cover. Sprinkle a little garlic powder on the eggplant if you want; then half the shredded mozzarella. The last 3 noodles; the remaining mozzarella; the remaining sauce. (Covering the cheese with sauce helps it from getting burned or too
rubbery.)

Bake at 350 for about 50 minutes. Let lasagna stand for at least 15 minutes before serving. The best way is to bake it early in the day (or the night before), cool and refrigerate, then reheat in oven or microwave just before serving... the juices dry up a bit and the flavors meld better.

Makes enough for 8-10 people, depending on what you serve with it. (A salad with vinaigrette is always good, and some crunchy bread - hold the butter!)

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