Ingredients: 1 tbsp olive oil 2 cloves garlic, crushed 2 onions, chopped 1/2 cup fresh basil, chopped 3 large celery stalks, chopped 1 red pepper 4 carrots, chopped 10 oz mushrooms, chopped 1 package frozen chopped spinach, thawed 3 tbsp tomato paste 6 tomatoes, peeled and chopped 3/4 cup soft tofu 3/4 lb lasagna noodles 3/8 cup seasoned breadcrumbs 1-1/2 tbsp grated Parmesan cheese

Directions:

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic, onions, basil, celery, pepper, carrots about 5 minutes until onions are soft. Stir in mushrooms and spinach and cook 1 minute. Stir in tomato paste, tomatoes and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 in. oven proof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagna. Bake 50 minutes, or until golden.

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