Cut off the skin and brush eggplant slices with olive oil and cook on a grill or grill pan until grill marks appear. Flip and grill the other side.
Tomato Sauce
In a hot pan with olive oil cook chopped onion until translucent.
Add finely chopped red pepper and cook until tender.
Add tomato sauce, fire roasted tomatoes with roasted garlic, tomato paste, basil, oregano, salt, and pepper. Simmer for 20 minutes.
Lasagna
Put a small amount of olive oil in a 8x8, 9x9, or 7 ½ x 9 ½ casserole dish. Pour some of the tomato sauce mixture and spread all over pan.
Place three lasagna noodles on top of sauce, overlapping if needed.
Spread more tomato sauce on the lasagna noodles
On top of the sauce place grilled eggplant.
On top of grilled eggplant, spread tofu ricotta.
Repeat with another layer of noodles, sauce, eggplant, and tofu ricotta.
Finish with noodles, and sauce. Bake at 350°F covered for 1 hour, or until noodles are cooked through.
Notes
This vegan lasagna will last 4-5 days in an airtight container in the fridge.To freeze the lasagna, let it cool completely.For individual portions, slice and wrap in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months.