Vegetable Lasagna

• 1 Eggplant
• 2/3 C Silken Tofu
• 1 Tbsp fresh Basil
• 2 cloves Garlic
• 1 Red Onion
• 1 Package Rice Lasagna Noodles
• 1 bunch Beet Greens
• 1 C plain Yogurt substitute or Silken Tofu
• 1 Tbsp fresh chopped Tarragon
• 1 Red Bell Pepper
• 1 lb. Cheese Substitute

1. Boil lasagna noodles until al dente.
2. Layer in a baking dish:
   • Eggplant cut into 1/2" slices
   • Tofu mixed with Basil
   • Chopped Garlic
   • Red Onion, thinly sliced
   • 1/2 of the Rice Lasagna Noodles
   • Beet Greens
   • Fresh Tarragon mixed in the Yogurt/Tofu
   • Bell Pepper, sliced
   • Rest of the Lasagna Noodles
   • Cheese Substitute, grated
3. Bake for 40 minutes at 325°

Contributed by Lauren

Vegetable Lasagna/Spinach Lasagna