Lasagna

My dad's been doing this WFBP diet with my family. While we were talking yesterday, we were discussing lasagna. I told him that I would start toying around with making one. Well, it turned out great! Everyone devoured there portion and my husband went back for seconds. My daughter ate a piece of for breakfast and took some for lunch, too. I'd call that a success!

Recipe:

• 7 whole wheat lasagna noodles
• jar of pasta sauce (THIS is my favorite)
• package of extra firm tofu, cut up super tiny (the size of a pencil eraser)
• 3 zucchini, finely chopped
• 1/2 C finely chopped carrots
• 2 C spinach
• 8 oz package of mushrooms finely chopped
• 1/2 an onion chopped
• 1/2 C vegetable broth
• 11/2 tsp minced garlic
• salt and pepper to taste
• 2 tsp Italian seasoning

1. Cook your noodles according to the package.
2.  Mix your vegetables, garlic salt and pepper
3. While your noodles are cooking, saute' your vegetables in about 1/2 Cup vegetable broth until all liquid is evaporated and vegetables look done. Add your pasta sauce and mix all together.
4. Saute' your tofu in a lightly sprayed pan with Italian Seasonings. Once lightly browned, smash it up with a fork.
5. Lightly spray a 9x 13 pan. Place a layer of 3 noodles on the bottom of the pan. Follow up with a layer of the vegetable sauce mixture. Next comes the spinach. (Use it all on this layer) Next, a layer of smashed up tofu. Then, a layer of 4 noodles, the rest of the sauce mixture and finally, the remaining tofu.
6.  Bake at 350 degrees for about 20 minutes.

Enjoy!