Robie'S Vegetable Lasagna

• 9 lasagna noodles (may need to adjust according to the size of your pan, I use a 10 x 12-inch pan)
• 1 eggplant
• 1 zucchini squash
• 1 yellow gourd squash
• 1 large jar pasta sauce (preferably organic sauce from health food store)
• 1 clove garlic
• 1 small onion or 5 green onions
• 1 pkg. tofu (optional)
• 1/2 tsp. oil (preferably olive)
• 1 tsp. vege-sal (or your favorite spices)

1. Preheat oven to 350u0b0.
2. Prepare noodles by package instructions. While noodles are cooking, clean and slice vegetables in small, bite size pieces and stem until slightly tender.
3. Saute onion and garlic in oil.
4. Drain excess oil off.
5. Combine vegetables, onions, garlic and sauce.
6. Mix tofu in a bowl, should look somewhat like cottage cheese when mixed with fork.
7. Layer noodles (3 in a row), tofu and then sauce mixture until all ingredients are used.
8. Bake at 350u0b0 for 30 minutes or until hot and bubbly.

lasagna noodles, eggplant, zucchini, yellow gourd squash, pasta sauce, clove garlic, onion, oil, vegesal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913672 (may not work)