Vegetable Lasagne

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Vegetable Lasagne

Makes 6 servings

 

 

9+ lasagne noodles

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.