Ingredients:
8 ounces lasagna noodles, cooked and drained
1/2 cup tomato sauce
14 ounces extra firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
2 garlic cloves, minced
1 small onions, minced
2 cups spinach, chopped
1/4 cup olive oil
1 medium sweet red peppers, julienned
8 ounces fresh mushrooms, sliced
2 small zucchini, cut into 1/4 inch slices
2 medium carrots, sliced very thin ( or shredded)
1 1/2 cups of your favorite tomato sauce
1/2 cup water
Directions:
Preheat over to 350 degrees.
In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
Stir in the chopped spinach and set aside.
In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
Stir in the tomato sauce and water.
Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
Cover bottom of lasagna pan with 1/2 cup tomato sauce.
Layer with lasagne noodles, trimming to fit, if needed.
Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
Servings: 6
Time preparation: 45 min.
Time total: 115 min.