Pour your marinara sauce in a pot to reduce. Bring to boil, then lower to a simmer. Reduce until you you have 75% of the mixture left (1¾ cups). You want a thick sauce otherwise your lasagna will be watery.
Taste and adjust seasonings! (If its too salty adjust with some sugar).
Let the marinara sauce cool. I put it in the freezer to speed up the cooling process.
Place your block of tofu on a plate, and weigh it down with a plate/pot to squeeze out the excess water.
Slice eggplant into 20-22 rounds, about ½" thick (don't make it too thin or else it will burn).
Take a lined baking tray. Divide the eggplant rounds evenly (single layer) and bake for 15 mins or until brown.
Place all the ingredients for the tofu ricotta in a blender and roughly blend (not smooth). If you don't have a blender, crumble your tofu with your hands and mix with the rest of the ricotta ingredients. Make sure to taste and adjust seasonings.
Layering your LASAGNA:
FIRST LAYER: In a 8 x 8" pan, pour ½ cup of marinara sauce.
SECOND LAYER: Arrange a layer of eggplant rounds until the bottom layer is covered.
THIRD LAYER: Spread a little less than half of the ricotta mixture over the top (you want have a little bit left for the third layer/top). Using a knife will help make it smooth.
Repeat one more time for the second layer.
For third and final layer, after arranging the remaining eggplant, dollop the remaining tofu ricotta and marinara sauce and swirl to give a nice finish.
Bake for 25-30 mins or until fully cooked through.
Notes
*After reducing your marinara sauce will be quite salty, I recommend choosing a lower sodium brand and then adjusting it to taste. **I haven't tried this with other types of miso, but if using another brand/type of miso make sure to start 1 tbsp and add more to taste adjust.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/01/07/eggplant-lasagna/