"MEATLESS LASAGNA"

I am sharing with you my "Meatless Lasagna" recipe that my family truly enjoys! My husband said this lasagna tastes like it has meat in it, and that it has the texture of a regular lasagna. The chunky vegetables do the trick. Try it, and you'll be surprised how good it is.

[CHICHAY TIP: if you wish to add meat in this recipe, replace portions of the vegetables and tofu with the ground meat, and brown the meat and drain it (the fat liquid) first before cooking it with the sauce.]

-CHICHAY
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"MEATLESS LASAGNA"

What You Need:

• 12 lasagna noodles


• 2 teaspoons olive oil


• 1 small onion, finely chopped


• 2 cloves garlic, minced


• 1 1/2 lbs fresh mushrooms of your choice (assorted or plain mushrooms, try
  portobello, cremini, shiitake, brown, button...), chopped


• 1/2 cup chopped eggplant


• 1 stalk celery, finely chopped


• 2 blocks hard tofu, drained and chopped


• 1 1/2 cups tomato pasta sauce (homemade or store-bought)


• 1/2 cup grated asiago cheese

How To:
-Cook lasagna noodles according to package directions. Then drain and set aside.
-Heat oil in skillet and saute the garlic, onions and then all the vegetables together for about 5 minutes.

-Stir in the tofu, and cook for another 3 minutes.

-Season with sat and pepper. Set aside.
-Spread the bottom of a 13"x9" inch baking pan (or any baking pan you have)
with 1/4 of the sauce.

-Top with 3 noodles, then 2 tbsp cheese a bed of the cooked vegetables and
some sauce.

-Repeat layers twice.

-Cover with remaining noodles and sauce. Cover with foil.

-Bake at 350 degrees for 45 minutes.

-Remove foil, top with the remaining asiago cheese, and bake some more for about 5-10 minutes, or until cheese is melted.

-Let stand for 10 minutes before serving.