Vegie Lasagna

Lasagna is an Italian casserole baked with layers of cheese and white noodles.But here you can find a veggie recipe

1 lb lasagna noodles - boiled aldente

1 lb package firm tofu

1 12-oz package silken tofu

1 Tbsp nutritional yeast

1 Tbsp onion powder

1 tsp garlic powder

2 Tbsps soy parmesan cheese

2 cups soy mozzarella cheese - grated

2 tsps salt

1 tsp black pepper

2 lbs TVP burger blend

1/2 onion - chopped

4 garlic cloves - crushed

1/4 cup olive oil

2 cups mushrooms - sliced

Boil noodles aldente and let rest in cold water. Mix the two types of tofu together, then combine with yeast, onion powder, garlic powder, soy parmesan, a third the soy mozzarella, one teaspoon of salt and pepper, to produce mock ricotta cheese.
Saute the burger in a pan, with the chopped onion, garlic, and remaining teaspoon of salt, in preheated olive oil.
When burger and onions are thoroughly cooked, remove from heat and set browned burger mixture aside. Separately sauté sliced mushrooms, then set these aside.
In a medium sized glass baking dish apply a thin layer of marinara sauce.
Take one noodle and use it to measure the breadth of the baking dish. Cut this noodle to the appropriate size and use as a template to cut all the noodles this size. Place one noodle in dish and overlap half the noodle with the next noodle until bottom layer is complete.
Sprinkle a third of the remaining mozzarella cheese over noodle layer. Next, evenly apply the ‘ricotta cheese’ mix, then dribble marinara over this layer. Now evenly layer all of the sautéed mushrooms over this first layer.
Repeat another layer of noodles and mozzarella cheese, evenly distribute all of the sauteed burger mix, then dribble marinara over this second layer.
Repeat a third (top) layer of noodles, also covered with mozzarella cheese.
Finally, spread a small amount of marinara over top of noodles and top with a sprinkling of parmesan cheese. Bake 300 F – 400 F for 45 minutes.