2 jars Wholefoods fat-free pasta sauce
1 package gluten-free lasagna noodles, uncooked
1 package firm tofu, crumbled (and mixed with nutritional yeast, salt and pepper)
1/2 cup nutritional yeast
1 package frozen spinach
2 cups roasted eggplant (seasoned with olive oil, salt and pepper)
1 package Daiya mozzarella
For the layers: Start with sauce, then gluten free noodles, crumbled tofu, Daiya mozzarella, spinach OR roasted eggplants, the more sauce. You should make three layers. Then dig a small well in each corner and add about 1 cup (total) of boil water.
Cover with foil, poke a few holes, bake at 400 for an hour, or until very bubbly. Allow to rest for an hour, then serve.