Recipes2u

9 Lasagne noodles

-(OR as much as needed) 1 lb Tofu

1/2 c Tomato paste (or sauce)

1 -to:

2 c Tomato sauce

-(as much as desired) 1 bn Chard (or spinach)

3 tb Nutritional yeast

1/2 ts Salt

1 ts Thyme

1 ts Basil

3 tb Canola oil

3 sm Onions; -OR-

1 lb Mushrooms

3 Celery stalks

1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast,
spices, tomato paste.
Chop the celery, caulflower, and onion finely
and saute in oil.
When mostly cooked add the mushrooms, sliced.
When the mushrooms are done, add the vegetables to the tofu and mix
well.
Cook the lasagne noodles in water until done.
This can be
done beforehand to save time.
Grease your casserole pan lightly
with some oil to help prevent sticking.
Place a layer of noodles
down and spoon some tomato sauce over it.
Put a layer of
tofu/veggies down.
Saute the chard (or spinach) in a pan with just
a little bit of oil.
When completely cooked down and soft, add half
to the lasagne, spreading evenly over the layer.
Add more sauce
then noodles, then tofu than another layer of chard.
Top with more
sauce, more noodles and a large amount of sauce (to prevent any
burning or drying out of the noodles when they’re cooked).
Preheat
oven to about 350 or 375 and cook roughly 35 minutes, or until
bubbly and hot.
SERVE! I guarantee it’ll be among the best lasagne
you’ve ever had….
From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg