Eggplant Lasagna Roll-Ups

Preheat oven to 375 degrees F.

Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the mushrooms and garlic and cook, stirring, for another 3-4 minutes or until the mushrooms start to give off their liquid.

Stir in the eggplant, cover the pot and reduce the heat to low, and let cook for 10 minutes.

Uncover the pot and add the tofu and basil. Stir well and cook for 5 minutes. Stir in the salt and pepper then remove the pan from the heat and let cool.

Meanwhile, cook the lasagna noodles as directed on the package. Drain well.

Spread about a cup of the spaghetti sauce in the bottom of a 11x7 baking dish.

Place the cooked lasagna noodles on a cutting board or work surface. Spread about 1/4 cup of the eggplant filling on each noodle, leaving a 1-inch space on the end of each. Roll the noodles up so the unfilled end is on the outside of the roll.

Carefully slice each roll in half to form two spirals. Place each spiral cut-side down in the baking dish.

Pour the remaining spaghetti sauce over the roll-ups. Cover the pan with foil and bake at 375 degrees F for 40 minutes or until bubbly.

Remove the foil and serve hot.