---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGETABLE LASAGNE (MCDERMOTT)
  Categories: Main dish, Vegetarian, Vegan
       Yield: 8 servings
  
       9    Lasagne noodles
            -(OR as much as needed)
       1 lb Tofu
     1/2 c  Tomato paste (or sauce)
       1    -to:
       2 c  Tomato sauce
            -(as much as desired)
       1 bn Chard (or spinach)
       3 tb Nutritional yeast
     1/2 ts Salt
       1 ts Thyme
       1 ts Basil
       3 tb Canola oil
       3 sm Onions; -OR-
       1 lb Mushrooms
       3    Celery stalks
   1 1/2 c  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, sliced.  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
  
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