After searching for years on a good vegetarian lasagna, I gave up and made my own. It certainly isn't a scientific equation, and all things can be substituted depending on what you do/do not have in your kitchen. I would say that this recipe is more effort than it is worth, considering that it does take a large amount of time to prep. However, I rather enjoy cooking at times, and think the time is well spent and the outcome fantastic. The break down:

Ingredients:

• Lasagna noodles (I try to find spinach ones when possible)
• 2-3 Zucchini, medium slice
• 1 large yellow onion, sliced *cry*
• 8oz package of fresh mushrooms (or canned. yucky!)
• Package of fresh or frozen spinach leaves (I use fresh for this)
• Small package of soft tofu
• Large cans of diced tomatoes
• Garlic, Pepper, Salt, Oregano
• Small amount of choice cooking oil - I enjoy the extra virgin olive oils to add flavour.

In a mixing bowl, dump in the tofu (drain it first) and mix in garlic, oregano, parsley, whatever else floats your boat...to taste. Let this sit to absorb the flavour of the spices. (Also, you can buy pre-seasoned tofu if you like, I don't think the flavour is as rich, but it allows you to skip this step entirely). One thing you can do to add a little more flavour is buy some fake chicken, dice it up and toss it in with the tofu.

Start cooking however many lasagna noodles you'll need for the pan you're using. On a 9x14 pan I normally use 12.

In large skillet, heat olive oil and toss in zucchini, onion, mushrooms and spinach. "Brown" over medium heat. (Note, the spinach will wilt and look rather slimey. It is quite fun to play with your food though, so this part should be an enjoyable experience!) Once everything is sufficiently slimey and cooked, stick it to the side. Reserve about 1/4 cup of the green slimey stuff and toss it in the blender.

Now, you're ready to throw it all together. Dump some tomatoes and a tiny amount of juice in the bottom of the pan, put down a layer of noodles. Spread a layer of the green slimey stuff, cover it with tomatoes and more noodles. Spread a thick layer of tofu stuff, using most of it, and then more noodles. Yet another layer of the slimey stuff, more tomatoes, more noodles. Spread out any remaining green slimey stuff on top.

Getting back to the blender - puree the green slimey stuff to make an interesting looking paste. Throw in some tomatoes and add enough tomato juice to this to make it a little more soupy. Spread this over everything, then strategically sprinkle the remaining tofu on top.

Bake at 350 for a while. (I'm sorry, I never timed it, but generally speaking when the entire house smells really good, it is done.) Note: watch to make sure the tofu doesn't burn on top, you can cover this with aluminum foil.

Veggies can be added/subtracted as desired. Fake cheese can also be used to top. Decorating with parsley sprigs always adds a nice touch of flare. There are a lot of strange things you can do with this, so be creative and never follow directions as they are written.

Another note: the green slimey stuff paste made into soupy stuff also makes a great sketti sauce. :-)