Ingredients

9 lasagna noodles (or as much as needed)
1 pound tofu
1/2 C.(s) tomato paste (or sauce)
2 C.(s) tomato sauce (as much as desired)
1 bunch chard (or spinach)
3 Tbsp. nutritional yeast
1/2 tsp. salt
1 tsp. thyme
1 tsp. basil
3 Tbsp. canola oil
3 small onions; or
1 pound mushrooms
3 celery stalks
1 1/2 C.(s) cauliflower

Cooking Instructions

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, cauliflower, and onion finely and sauté in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagna noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down. Sauté the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagna, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they’re cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. Serve! I guarantee it’ll be among the best lasagna you’ve ever had. . . .

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)