8 oz lasagna noodles, cooked and drained
1/2 c tomato sauce

Tofu Mix:

4 oz extra firm tofu
1/4 c soy milk
1 tsp oregano
2 tsp basil
1 tsp salt
2 Tbs lemon juice
2 garlic cloves, minced
1 small onion, minced
2 c spinach, chopped

Veggie Mix:

1/4 c olive oil
1 med sweet red pepper, julienned
8 oz fresh mushrooms, sliced
2 small zucchini, cut into 1/4 inch slices
2 med carrots, sliced very thin (or shredded)
1 1/2 c of your favorite tomato sauce
1/2 c water


Preheat over to 350

In 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.

Saute the red pepper, mushrooms, zucchini, carrots in the oil til crisp-tender.
Stir in the tomato sauce and water.

Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally.(If
it's 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.

:happy dance:

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