Recipe - Vegetable Lasagne (Mcdermott)

9 Lasagne noodles
(OR as much as needed)
1 pound Tofu
One half cup Tomato paste (or sauce)
1 to:
2 cup Tomato sauce
(as much as desired)
1 bn Chard (or spinach)
3 tablespoon Nutritional yeast
One half teaspoon Salt
1 teaspoon Thyme
1 teaspoon Basil
3 tablespoon Canola oil
3 small Onions; OR
1 pound Mushrooms
3 Celery stalks
1 One half cup 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, cut or sliced up . 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
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Mar 21, 98