Recipe courtesy of our friends at Twin Oaks Community Foods.
www.TwinOaks.org
1 pound Twin Oaks Italian Herb Tofu
1 TBS. Soysauce (optional)
3-4 cups Tomato Sauce
1 med. Onion, diced
1 Stalk Broccoli, chopped
28 oz can Tomatoes
8 oz. Mushrooms, sliced
1 pkg. Frozen chopped Spinach
Grated Cheese, Ricotta or Cottage Cheese (optional)
9-12 pieces cooked Lasagna noodles
Sauté sliced vegetables in oil with Soysauce, Near the end add mushrooms, tomatoes and crumbled tofu. Remove form heat and mix in the spinach and diary products. Add half of the tomato sauce to an oiled pan and place one layer of noodle over the sauce. Spread half of the tofu and veggies over noodles. Add the 2nd layer of noodles and then spread the remaining tofu and veggies. Add the 3rd layer of noodles and top off with the rest of the sauce and cheese. Bake at 350 F for 30 minutes.
