Vegetable Lasagna with Spinach & Tofu

• 1 medium onion, chopped
• 1 medium carrot, grated
• 12 cup water or 12 cup red wine
• 3 cloves garlic, minced
• 2 cups sliced freesh mushrooms or 2 cups shiitake mushrooms (soak in covered dish for 30 min)
• 1 (15 ounce) can tomatoes, chopped with their juices
• 1 (28 ounce) can tomato sauce
• 12 teaspoon dried thyme
• 12 teaspoon fennel seed
• 18 teaspoon cayenne
• 1 lb firm tofu, mashed
• 12 cup chopped fresh parsley
• 2 tablespoons soy sauce
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 12 ounces lasagna noodles (about 10 noodles)

1. Sauce: Braise the onion and carrot in the water or wine until soft.
2. Add the garlic and mushrooms and continue cooking until mushrooms are brown or soft.
3. Stir in the tomatoes, tomatoe sauce and seasonings and simmer 20 to 30 minutes.
4. Tofu Mixture: Combine tofu, parsley, and soy sauce in a bowl.
5. Preheat oven to 350 degrees and spray casserole dish with Pam.
6. Spread about 1/2 cup of sauce over the bottom of casserole dish (9"X12").
7. Cover with a layer of uncooked noodles, then with half of tofu mixture and half the spinach.
8. Spread half the remaining sauce over this.
9. Now make layers with the remaining noodles, tofu mixture, spinach and sauce.
10. Cover tightly with foil and bake for 1 hour or until the noodles are tender.
11. Let stand for 10 minutes before serving.

onion, carrot, water, garlic, mushrooms, tomatoes, tomato sauce, thyme, fennel seed, cayenne, firm tofu, parsley, soy sauce, lasagna noodles

Taken from www.food.com/recipe/vegetable-lasagna-with-spinach-tofu-48869 (may not work)