Lacto Veg

This meal wasn't vegan. It was, however, what most people would consider vegetarian. There was some cheese in it...and maybe some egg in the lasagna noodles...I don't know. I didn't check. I probably should.

Anyways, I made up this recipe, so I don't have exact measurements.

It's just your typical veggie lasagna. I was going to use Ricotta cheese, but found out that the container I had in the fridge expired yesterday, so I substituted tofu for the Ricotta. I normally don't use soy for anything. With growing kids, I'm concerned about the amount of phytoestrogen that enters their bodies. I figure every once in a great while is okay, though.

Ingredients:
1 box whole wheat lasagne noodles
2 jars pasta sauce
1 tub extra firm tofu
2 C. chopped spinach (I pulsed it in the food processor)
1 zucchini (pureed in the food processor)
1 T sea salt
1 T. Italian seasoning
Shredded Mozarella cheese

Preheat oven to 375*
Boil the lasagne noodles according to instructions. In a medium sized mixing bowl, crumble the drained tofu. Mix tofu with spinach, zucchini, sea salt and Italian seasoning.

Arrange lasagne in layers:
1st layer: Pasta Sauce
2nd layer: lasagne noodles, in a single layer
3rd layer: Some of the tofu mixture
4th layer: Small amount of Mozarella cheese

Repeat layers, ending with layer #2. Top with pasta sauce and mozarella cheese.

Bake for 40 minutes.