I got this recipe from Fat Free Vegan. I recommend grilling or roasting the eggplant first because cooking it took much longer than the original recipe said.
salt for sprinkling on eggplant
250g frozen chopped spinach, thawed and squeezed dry (or fresh)
350g firm tofu
1 tbsp nutritional yeast
1 tsp oregano
1 cloves garlic
1 tsp basil
1 tsp. salt (eliminate if following a salt-free diet)
dash cayenne pepper
1 500g jar of spaghetti sauce (or your favorite homemade sauce)
Cut each eggplant lengthwise into very thin, even, 1/2cm slices.
Sprinkle each slice with salt and place it in a colander to drain for 20 minutes.
After 20 minutes, rinse each slice briefly and press with a paper towel to remove all the moisture.
While the eggplant is draining, preheat the oven to 200C.
Place the tofu and thawed spinach in the food processor and remaining ingredients–except the eggplant and sauce–to the processor and blend until smooth.
Spread a thin layer of the sauce in the bottom of a oven pan (spraying the pan first with non-stick spray will help prevent sticking).
Place a layer of eggplant over the sauce, covering the entire bottom of the pan.
Spread half of the tofu mixture on the eggplant.
Cover with another layer of eggplant and then spread the remaining tofu mixture over it.
Top with a final layer of eggplant, and pour the remaining sauce over this.
Cover with foil and bake for 30 minutes; remove the foil and bake for 10-20 more minutes, until eggplant is tender.
Remove from the oven and allow to cool for 10 minutes before serving.
NOTE: The thinner your eggplant slices, the less time your lasagna will need to bake. Consider pre-cooking it in a non-stick skillet or on a baking sheet in the oven until lightly browned.