Roasted Vegetable Lasagnwiches

Grilling or roasting are both great ways to prepare and enjoy spring and summer veggies, which taste great stuffed inside crusty Ciabatta bread and pressed as paninis.  Before our entry into workweek veganism, I would have marinated the vegetables in balsamic vinegar and oil and top them with fresh mozzarella before grilling.  Wanting something to replace the mozzarella, I decided to invent a lasagnwich, using tofu ricotta and marinara.  The result was delicious, and I really recommend everyone try tofu ricotta in place of traditional ricotta.  It's very flavorful.

Roasted Vegetable Lasagnwiches 
Serves 4

Ingredients:
1 loaf Ciabatta bread
2 medium zucchini, ends cut off and cut in half length wise and then sliced longways
2-4 Italian eggplant depending on size, ends cut off and cut in half length wise and then sliced longways
2 tbsp olive oil
salt & pepper

For the sauce:
1 15 oz can crushed tomatoes
1-2 garlic cloves, minced
1 tbsp chopped fresh basil or 1 tsp dried basil
1 tbsp red wine vinegar
1/2 tsp crushed red pepper

For the tofu ricotta:
1/2 block tofu, drained
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp crushed red pepper
1 tsp dried Italian seasoning
1 tbsp red wine vinegar or lemon juice
The zest of 1 lemon if using lemon

Once your vegetables are cut, toss them in olive oil and s&p and roast on a greased baking sheet at 425 stirring frequently- they'll cook for maybe 20-25 minutes total.  Meanwhile, combine the ingredients for the tofu ricotta in a food processor and blend until the mixture takes on a smooth, creamy consistency similar to ricotta cheese.  For the sauce, combine all ingredients in a small sauce pan and cook over medium heat until simmering, then turn down to medium-low.  With a bread knife, cut a ciabatta loaf in half and then down the middle and then portion into 4 equal parts for sandwiches.  Spread the bottom halves of the sandwiches with the marinara and the top halves with the tofu ricotta- be generous in your spreading.  Stuff the middles with the roasted vegetables, layering the eggplant and zucchini.  Grill the sandwiches on a preheated panini press or in a preheated pan with a stovetop panini press until smushed and oozing.