Eggplant and Spinach Lasagna

1/2 to 1 pound lasagna noodles
2 eggplant
2 big onions
2 tomatoes
10 ounces spinach, thawed and drained
16 ounces tofu (or preferably, vegan ricotta)
2 peeled garlic cloves
about 20 leaves minced fresh basil
5 cups tomato sauce
salt and pepper to taste

Preheat oven to 350F.

Make the sauce: In a large, heavy saucepan, over
medium heat, heat the olive oil. Place the onions
in the saucepan and saute them until they are soft,
about 5 minutes. Add the garlic and cook 5 minutes
more.

Place the tomatoes, tomato paste, and basil in the
saucepan. Stir well, turn the heat to low and let
the sauce simmer covered for 1 hour. Add the salt
and pepper.

Cook lasagna noodles according to package directions.
Drain and set aside.

Place the tofu in a blender or food processor and
blend until smooth. Add the garlic, and basil.

Blanch the fresh spinach, and grill the eggplant
using some olive oil.

Assemble the lasagna. Cover bottom of 9 x 13-inch
baking dish with a thin layer of tomato sauce, then
a layer of grilled eggplant, followed by a layer of
spinach, and on top the noodles. Follow with half the
tofu filling. Continue in the same order, using half
the remaining tomato sauce, vegetables and noodles,
and all remaining tofu filling. Finally, top the noodles
with the final 1/3 of the tofu, and spread the remaining
tomato sauce over everything.

Bake the lasagna for 30-40 minutes.