Title: Vegetable Lasagna
Categories: Pasta, Fat-free, Vegan, Vegetarian
Yield: 10 Servings

--------------------------------INGREDIENTS--------------------------------
1 Marinara Sauce Recipe
4 c Spinach, fresh
1/4 ts Nutmeg, ground
3 pk Tofu, firm, 10-1/2 oz pkg
2 tb Lemon Juice, fresh
1 ts Salt, optional
1/4 ts Black pepper, fresh ground
1 tb Balsamic Vinegar /or
1 tb White Rice Vinegar
1 ts Onion powder
6 qt Water
1 1/2 lb Lasagna whole wheat
-noodles
2 lb Zucchini
10 oz Frozen broccoli
3 ts Marjoram, dried
3 ts Minced garlic

-----------------------------OPTIONAL ADDITIONS-----------------------------
3 tb Nutritional Yeast
3 tb Dry bread crumbs

-------------------------------MARINARA SAUCE-------------------------------
1 Onion; chop
1/2 lb Mushrooms; chop
Garlic; mince
1 cn Tomatoes; 15 oz
1 cn Tomato puree; 15 oz
1 ts Basil
1 ts Oregano
2 tb Parsley
2 Green peppers; coarse chop
1 ts Worcestershire sauce

-----------------------------OPTIONAL ADDITIONS-----------------------------
Water;
-or White Grape Juice

----------------------------------LASAGNA----------------------------------

-------------------------------MARINARA SAUCE-------------------------------

Make marinara sauce first. While sauce is simmering, clean fresh or thaw
frozen spinach. Steam until barely tender about 2 minutes. Chop, drain well
and toss while adding the nutmeg. Set aside. Steam the broccoli and set
aside.

Drain tofu and crumble the contents of two boxes into a food processor or
blender. Pulse until the mixture is slightly lumpy. Crumble remaining tofu
into mixture, add salt, pepper, vinegar, and onion powder. Taste and adjust
seasonings. Set aside.

Bring the water to a rapid boil. Add the lasagna separately to prevent the
noodles from sticking together. Stir gently with a wooden spoon two or
three times. Cook for 6 minutes, or until slightly undercooked. Drain,
rinse under cold water, and lay out on damp towels. Cover with towels to
prevent drying.

Wash and dry zucchini and cut off the ends. Grate in a food processor or
with a hand grater.

Preheat the oven to 350 F.

To put the lasagna together, place a thin layer of sauce on the bottom of
of a 13 x 10 baking dish. Layer three or four noodles on top of the sauce.
Cover with a layer of the tofu mixture, a sprinkling of marjoram, basil,
and garlic powder. Repeat layers of tomato sauce, pasta, tofu mixture,
zucchini, spinach broccoli and seasonings twice more. End with a layer
three or four noodles, a layer of the tofu mixture, then the rest of
marinara. Sprinkle with herbs. Add a light sprinkling of nutritional yeast
and bread crumbs.

Cover with foil, and bake for 45 minutes. Remove the cover and continue
baking for 15 minutes, or until the sauce is bubbly. Cool 10-15 minutes
before serving.

NOTE: After having made this with the recipe as above, I would have liked
more sauce in the recipe, so will double the recipe for Marinara Sauce for
the next time. This makes a very large dish and could be halved for a
smaller amount, or half the full recipe could be frozen for a later meal.

Serve with salad and fruit for dinner. Saute the onion, mushrooms, and
garlic in a small amount of water or white grape juice for about 10
minutes. Add other ingredients. Simmer, uncovered, over low heat for 1 to 2
hours, until thick.

Variations: I used fresh herbs instead of dried in this sauce. Use 1-1/2
t each of chopped fresh basil and fresh oregano, and 1/4 chopped fresh
parsley.

Posted to MM-Recipes Digest by "Robert Ellis" on
Oct 23, 1998