Vegetarian lasagna

From Shabbat

If you don't have time to hit up Saint Louis Park for kosher meat, then this is a good vegetarian entre to make for a crowd of hungry people with varying degrees of pickyness. Everyone likes lasagna and there is a lot of room for flexibility in the recipe.

Ingredients:

9 wide lasagna noodles

1 jar of tomato sauce

mozzarella cheese

parmigiana cheese

15oz ricotta cheese

1 block of tofu

whatever herbs and spices strike your fancy (I like to use dill and basil)

any veggie combo you want, or none at all (just spinach is good, or you can use eggplant, squash, and zucchini. Also broccoli, olives, peppers, onions, mushrooms are good. Just use whatever veggies you like)

a little oil for grilling veggies

optional - throw in some garlic

Pre-heat the oven to 350 before you start

1. Mash up a block of tofu and mix it with a 15oz container of ricotta cheese.

2. Rinse, chop up, and saute with a little oil (to partially cook) whatever veggies you are using.

3. Mix the veggies and herbs with the ricotta/tofu mix

4. In a rectangle foil or Pyrex pan layer your ingredients starting with tomato sauce, then line up raw lasagna noodles, ricotta/tofu/veggies mix, tomato sauce, mozzarella cheese, noodles, ricotta/tofu/veggies, tomato sauce, mozzarella, noodles, ricotta/tofu/veggies, sauce, mozzarella, and top it off with a layer of parmigiana cheese. (layer until the pan fills up)

5. Bake it until it looks delicious and the noodles are soft (check with a knife)

6. EAT!