No Noodle Lasagna

I first found this recipe on rachaelrayshow.com, and decided I had to try it! It is a No Noodle Lasagna. Instead of pasta you can use either eggplant or potato slices. And since we have dairy allergies in our house, I adapted the cheeses and used Tofutti brand instead (soy and tofu mix). I will post the real recipe with my substitutes in parentheses, but I should mention that even my "fake" cheese fooled by husband who will not try anything involving soy or "weird items" because he can always tell the taste! He LOVED this! So either way you try this recipe, it is bound to taste scrumptious! Here it is...enjoy!

2 tablespoons EVOO – Extra Virgin Olive Oil
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 28-ounce cans whole plum tomatoes, such as San Marzano
9 to 10 leaves basil, torn
Salt and ground black pepper
2 cups ricotta cheese, skim or whole milk (I used a mix of Tofutti brand cheddar and mozzerella)
1/2 cup (about a handful) chopped flat-leaf parsley
1 egg yolk
1/2 cup grated Parmigiano Reggiano (again, used the Tofutti mix)
2 to 3 large eggplants (depending on size) or 5 to 6 large Idaho potatoes, peeled and cut into long lengthwise slices (I used potatoes)
2 cups shredded mozzarella cheese (again, used Tofutti mix)

Preheat oven to 375ºF.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Add the onion and garlic to the pan, and sauté until tender, 5-6 minutes. Add in the tomatoes, basil,
some salt and pepper. Using a wooden spoon or potato masher, crush the tomatoes up to make a
chunky sauce. Bring up to a simmer and reserve the sauce warm.
In a large mixing bowl, stir together the ricotta, parsley, egg yolk, Parmigiano Reggiano, some salt and
pepper. Ladle about 1/4 of the sauce into the bottom of a large lasagna pan. Lay down enough eggplant slices to cover the bottom in a single layer. Top with about 1/4 of the ricotta mixture and repeat another layer of eggplant. Continue assembling the lasagna in that order until you’ve used up all the fillings, ending with red sauce. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil. Bake the lasagna for 30 minutes with the foil on, then remove it and continue baking for another 15 minutes until the eggplant is tender and the cheese is browned.