Lasagna

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Lasagna

 

1 Tbs. olive oil

2 onions, chopped

2 cloves garlic, crushed

2 carrots, chopped

1 red bell pepper, seeded and chopped

7 ounces mushrooms, chopped

6 tomatoes, peeled and chopped

2 Tbs. tomato paste

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

3/4 cup Morning Star sausage-like/meat-like crumbles

3/4 lb. lasagna noodles

1/4 cup seasoned breadcrumbs

1-1/2 Tbs. grated Parmesan cheese

 

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over

medium high heat. Sauté next 5 ingredients about 5 minutes until

onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4

ingredients and bring to a boil over medium high heat. Reduce heat to

low. Cover and simmer about 10 minutes or until vegetables are

tender. Remove from heat. Beat tofu until

smooth. Stir crumbles into vegetable mixture. Remove from heat. Cook

pasta in a large pot of boiling salted water 10 minutes or until al

dente.Drain. Spread a third of the vegetable mixture into a greased

9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue

layering vegetable mixture and pasta, finishing with a layer of

pasta. Spread remaining beaten

tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle

over lasagna. Bake 50 minutes or until golden.