Vegan Yummy Lasagna

Ingredients:
12 Lasagna noodles
1 medium eggplant (diced/chopped)
1 medium zucchini(sliced)
3 garlic cloves (minced)
1 teaspoon salt
1 tablespoon basil
1 teaspoon oregano
1 teaspoon italian herbs
3 tablespoons canola oil
1/4 cup dry cooking sherry
Red pepper (sliced small)
8 mushrooms (sliced)
Two 12-ounce cans of Hunts Italian Tomato sauce
1 small can of tomato paste
2 dashes tobasco sauce
1 can (medium) of refried beans
1 cup of salsa
Bunch fresh spinach leaves (chopped) or 1 package of frozen spinach

Directions:
Heat oil in a stir fry pan, add eggplant, garlic and salt. Stir fry until eggplant is just about tender (not too soft) Note: you may have to add a little water if oil is sucked up by eggplant.

Add zucchini, basil, oregano, italian herbs and stir fry for about 2 minutes more, then add dry sherry, red pepper and mushrooms.

Cook for another 2 minutes, then add tomato sauce, paste and tobasco sauce; cover and simmer for 5 minutes stirring occasionally.

Meanwhile, in a small pan heat the refried beans and salsa until warm.

Cook lasagna noodles as per package directions.

When noodles are done, preheat oven for 350 degrees.

Spread some of the eggplant mixture on the bottom of the lasagna dish, place 4 noodles over this.m Add one layer of eggplant/zucchni sauce, cover with 4 more noodles; spread refried bean and salsa mixture over noodles, add chopped spinach over mixture and add a small amount of sauce over it.

Place last 4 noodles over spinach and spread the final amounts of sauce over the noodles (cover it).

For the cheese topping:
Chop 2 bunches of cilantro (chinese parsley), sprinkle over last sauce layer of lasagna, then sprinkle some nutrional yeast over the cilantro, and then add Soymage's non-dairy parmesan cheese over all of it and place in oven and cook for 35 minutes.