Tofu Vegetarian Lasagna

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1pkg (350 gm) of Extra Firm or Super Firm Tofu or Italian Herb Tofu (Sunrise or Pete’s), crumble or coarsely grate the tofu,
45 ml (3 tbsp) of vegetable oil; better yet, extra virgin olive oil, used to sauté in Step 3,
1 Onion, medium size, finely chopped,
1 Carrot, large, finely chopped or coarsely grated,
1 Green bell pepper, finely chopped,
1 Zucchini, finely chopped or coarsely grated; about an 8 inch long one is adequate,
1 Can, 285 ml (10 oz) drained, sliced mushrooms, chop up finer,
1 btle Pasta sauce, 500 ml of a 700 ml bottle; many kinds to use, Sweet Basil, Primavera, etc,
1 can Stewed tomatoes, 400 ml (14 oz) can,
5 ml Salt,
5 ml Pepper,
10 ml Sugar (2 tsp),
1.25 L Mozzarella cheese, shredded (5 cups),
200 ml Ricotta or Feta cheese adds a great taste, but is not necessary, crumbled,
12 Sheets of boiled lasagna, 6 sheets each of regular and spinach makes it more colourful; you may not use them all but better than running out,
1 Deep, 9 x 12 or slightly larger Corning casserole type dish.

1. Preheat oven to 190 deg C, (375 deg F), 2. Boil lasagna sheets, don’t overcook, 3. Heat oil in a large pot and sauté onion and tofu until onion is soft, 4. Add carrot, green pepper, zucchini and mushrooms and cook for 5 more minutes, 5. Add pasta sauce, stewed tomatoes, salt, pepper, sugar and bring to a boil and then simmer for 10 minutes, 6. Spread about 250 ml (1 cup) of mixture to bottom of baking dish, 7. Add layer of lasagna, then 500 ml of sauce, cheeses; repeat lasagna, sauce, cheeses and so on until the ingredients are used up, 8. Top layer is of lasagna only, but sprinkled with cheeses, 9. Bake for at least 30 minutes uncovered and top cheeses start to turn brown, 10. Remove from oven and let cool for 15 + minutes and serve. Makes about 10 good-sized portions because it’s a deep dish. A nice crisp salad and a good full-bodied red wine will round out the dinner.


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