vegetable lasagna

ingredients

9 Lasagna noodles

12 oz. Tomato sauce

9 oz. Tomato paste

2 cups mushrooms

sliced ¾ cup black olives

sliced 1 ½ cup zucchini, quartered lengthwise

sliced 1 cup broccoli florets

¾ - 1 cup peas 1 tomato

chopped 1 cup onion

chopped 5-6 garlic cloves

chopped ¾ cup spinach

chopped (Optional) ½ cup carrot

matchsticks (Optional) 12 oz. Firm tofu

crumbled 2- 3 teaspoons basil

2 teaspoon oregano

1 ½ teaspoon pepper

2 bay leaf (Remove before cooking lasagna)

2 tablespoons parsley

salt

olive oil, 3 tablespoons

15 oz. water

Preheat oven to 400'. Sauté onion, mushroom, carrot, and garlic in olive oil for about 2 minutes. Add olives, broccoli, and zucchini and cook for about 2 more minutes. Add tomato paste and sauce, stir, and add water and copped tomato. Stir well. Add tofu and peas, stir then add basil, oregano, parsley, pepper, salt, and bay leaf. Simmer sauce for twenty minutes. Cook noodles according to package. Take bay leaves out of sauce. Spread thin layer of sauce on bottom of 9x13x2 baking dish.  Put down layer of noodles, sauce, noodles, sauce, noodles, sauce. Bake for 30 - 35 minutes or until sauce bubbles.
*Really any vegetables will work in this. You can substitute anything you like.

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