Preheat oven to 400° and prepare Vegan Ricotta recipe as is.
With a kitchen knife, create 5-6 vertical slices from each eggplant, make slices thin as possible like lasagna noodles.
After sliced, arrange eggplant on cookie sheets and lightly salt to allow the water to draw from the eggplant and drizzle with EVOO
Once water droplets begin to form on slices place sheets in the oven for 8-10 mins to allow the eggplant to cook.
While eggplant is baking, in a large cooking pan over medium heat saute diced onion, minced garlic, plant-based beef, Italian herbs, marinara sauce, and salt & pepper until fully combined.
Reduce the stove to medium-low heat and incorporate fresh spinach into the sauce and cook until spinach is slightly softened then turn off the heat. Increase oven temperature to 410°.
Using a large serving spoon, begin assembling lasagna in a large baking dish: start by coating the bottom of the pan with sauce, add a layer of cooked eggplant slices, add a layer of vegan ricotta and top with vegan mozzarella shreds, vegan grated parmesan, and chopped fresh parsley.
Repeat steps until the baking pan is full. Once a final layer of cheese and parsley has been added, finish by topping with sprigs of fresh basil.
Bake in the oven for 30mins until cheeses have melted, remove from oven and allow to cool for 6-8mins and serve.
