East meets west lasagne

Yield: 1 servings

Measure Ingredient
\N \N East Meets West Lasagne
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6 eaches To 8 servings)

(A nondairy favorite of Bill and Akiko Shurtleff, authors to _The Book of Tofu_.)

8 oz whole wheat lasagne noodels 2 Tbsp oil for sauteing

1 clove garlic, minced

1 onion, chopped 8 oz mushrooms, sliced (about 10 medium) 2 c chopped celery

1 green pepper, chopped

2½ c tomato sauce (two and a half 8-oz cans) 1 ¼ c tomato paste (two 6-oz cans) 2 Tbsp soy sauce

2 Tbsp honey

1 tsp each cumin, basil, and oregano 28 oz firm tofu, mashed

2 Tbsp nutritional yeast, optional Cook noodles, drain, and set aside. Preheat oven to 350 F. Heat oil in a skillet and saute garlic for 30 seconds. Add onion and mushrooms and saute 3 to 4 minutes. Add celery and green pepper and saute 3 minutes. Add remaining ingredients except tofu, bring to a boil, and simmer 3 minutes. Spread a third of this sauce in the bottom of a 9x13 inch baking dish. On top of it put half the noodles, then half the tofu. (Sprinkly on 1 Tbsp nutritional yeast, if desired.) Repeat the layers of sauce, noodles, and tofu (and optional yeast). Top with the remaining tomato sauce. Bake 25 to 30 minutes.

Source: Frances Moore Lappe's _Diet for a Small Planet_, 1982. From: D Choi <namosi@...>

Submitted By SAM LEFKOWITZ On 08-30-95

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