Mushroom/Broccoli Lasagna recipe

Mushroom/Broccoli Lasagna recipe

Ingredients (use vegan versions):

• lasagna pasta
  
• vegan spagetti sauce (Five brothers Roasted Vegetables)
  
• 1 package firm, regular tofu
  
• 1 package fresh mushrooms, sliced
  
• 1/2 head of broccoli florets, small
  
• 1 onion
  
• dab of canola or olive oil
  
• Italian seasonings of your liking
  

Directions:

Boil pasta according to directions.
While that boils, saute the mushrooms, onion and broccoli until SLIGHTLY
soft in a little
olive oil. Put the tofu in a plastic baggie and squash the Italian seasonings
into the
crumbled tofu until thoroughly mixed.

Grease a 9-x-9 pan with a little olive oil and then layer the ingredients like
this:

-- pasta, sauce, crumbled tofu (raw), vegetable mixture and then begin again
with the
pasta until you are out of ingredients.

Bake on about 300-350 degrees until this is all warm.

Serve with garlic bagel chips and a mixed green salad.

Serves: 4

Preparation time: 20-30 minutes

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