Tasty Eggplant and Zucchini Lasagna

Hello bloggy peeps!

How has everyone been? I hope everyone has had wonderful holidays and has spent alot of time with those they love!!
I have been busy settling in our new house and trying to decide what to do with all the extra things we have gathered over the years.
I have been trying to learn more about low carb dieting and I have discovered that it is really confusing. They really have no idea how to make vegan low carb....I am guessing it would be like ETL except with protein....? I don't know, it is confusing. Has anyone had any experience with low carb vegan?

I was going to go into low carb with a new mind set, but I find after being a vegan for so long I cannot. It is difficult for me to even think of eating meat. My oldest daughter has no problem at all, of course she has always been a meat eater, but Kaiti and I are struggling. We have been eating alot of stir fry and veggie trays. Everything just tastes so unappetizing. I guess the ETL, changed my taste buds. I haven't even written on the new blog, because lets face it.....the food would be vegan. No one would read it. My first recipe over there was vegan. UGH!!!

Well here is what I made for dinner. I thought you might like to see what we had for dinner

Eggplant and Zucchini Lasagna

2 large eggplants, thinly sliced into wide strips
2 large zucchini, sliced lengthwise
1 small batch homemade spaghetti sauce or your favorite jarred sauce
1 pkg.organic extra firm tofu, drained and pressed
2 garlic cloves, minced
2 tsp. nutritional yeast
1/2 tsp. salt to taste
1 tsp. fennel seeds
1 tsp. oregano

1/2 recipe of italian sausage
12 oz. frozen spinach, defrosted and drained
2 Roma tomatoes, sliced thinly, also lengthwise

Place the tofu's in a large bowl along with the spinach and remaining ingredients minus the sausage and tomatoes. Using your hands smash everything together, you can use a food processor if you like. When everything is mixed the way you would like it start assembling your lasagna.
Place about 2/3 of your sauce down top with your noodles. Then place your eggplant on top of your noodles with 1/2 of your ricotta mixture and all of the sausage mixture, cover with more noodles, continue until you have reached the top of the pan ending with the sauce. Finish by placing some thinly sliced zucchini over sauce and then top with tomatoes.


Sausage

1 1/2 cups prepared tvp with browning seasoning and fennel

1 tbls. red pepper flakes

1 tsp sea salt

1 tsp. cracked black pepper

1 tbls. yellow miso

1 tsp. italian seasoning

1 tsp. oregano

Mix everything together, taste to see if seasonings are right.

Tasty and totally soul satisfying!

I need your advice, opinions, whatever......Something.If there are low carbing vegans or gluten free vegans, shout out!!!

Until then,
Viv~