Vegetable Lasagne

From: Tara McDermott

Ingredients:
Lasagne noodles (9+ ribbons)
1 lb. firm tofu
2 1/2-3 cups tomato sauce
1 bunch chard (or spinach)
2-3 Tbsp. nutritional yeast
1/2 tsp. salt
1 tsp. thyme
1 tsp. basil
3 Tbsp. canola oil
1 onion
3/4-1 lb. mushrooms
1 1/2 cup cauliflower pieces

Mash the tofu in a bowl and add salt, nutritional yeast, spices, and 1/2 cup tomato sauce. Chop caulflower and onion finely and saute in oil. Slice mushrooms, and add to the cooking vegetables after they have softened. When thoroughly cooked, add vegetables to the tofu and mix well. Cook the lasagne noodles in water. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon on a layer of tomato sauce. Cover with a layer of tofu and vegetables. Wash and remove stem and thick ribs from chard. Saute in water until wilted. Add half to the lasagne, spreading evenly, and add more sauce. Repeat with noodles, tofu, chard and sauce. For the top portion, layer noodles, remaining tofu and sauce. Preheat oven to 375 and cook 30-35 minutes.

Makes 6 servings

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