Vegetables
1) Heat oven to 425 degrees.
2) Coat baking sheet with non-stick spray.
3) Layer mushrooms, zucchini and tomatoes on baking sheet and drizzle with mixture of 2 tbsps. Olive oil, vinegar and 1 clove chopped garlic.
4) Place baking sheet in oven with bell peppers directly on the rack.
5) Cook mushrooms, zucchini and tomatoes for 12 minutes and remove, turning bell peppers to blacken evenly.
6) While roasting, sauté spinach and 1 clove garlic in ½ tbsp. olive oil until wilted.
7) Bell peppers should be cooked for about 20 minutes, but the goal is to blacken skin evenly.
8) Remove bell peppers from oven and place in paper bag to steam for 10 minutes.
9) Remove skin from bell peppers and destem and deseed. Chop 2 peppers and slice two of them.
Sauce
1) Saute onions in 1 tbsp. olive oil. Add 2 cloves garlic after 5 minutes.
2) Cook mixture for 5 minutes more, add crushed tomatoes.
3) Chop two of the roasted bell peppers and add to sauce along with 1 tsp. salt and crushed pepper.
4) Cook for 20 minutes, adding oregano and parsley near the end of the cooking time.
Tofu Pesto
1) Drain tofu and squeeze out water over sink.
2) Crumble tofu by hand in mixing bowl.
3) In food processor, blend pine nuts, 1 clove garlic, 1 tsp. salt, lemon juice, ½ tbsp. olive oil and basil.
4) Reserve 2 tbsp. pesto and mix remainder by hand with tofu.
Architecture
1) Spread a thin layer of sauce in the bottom of a 9” x 12” baking dish.
2) Layer with 3 noodles and cover with mixture of mushrooms and spinach.
3) Layer with 3 noodles and cover with tofu pesto. Spread ½ of sauce over pesto mixture.
4) Layer with 3 noodles and cover with zucchini, tomatoes and 2 slices of remaining bell peppers. Cover with small amount of sauce to prevent drying out of zucchini and tomatoes.
5) Place in oven at 350 degrees and cook for 30 minutes.
6) Spread sauce on plates and plate lasagna, garnishing with reserved pesto and basil leaves.
