Lasagne noodles
2 ½ -3 cups tomato sauce
2-3 tbsp. nutritional yeast
1 tsp. thyme
1 tbsp. olive oil
¾-1lb. mushrooms
1 lb. firm tofu
1 bunch chard (or spinach)
½ tsp. salt
1 tsp. basil
1 onion
1 ½ cup cauliflower pieces
Mash the tofu in a bowl and add salt, nutritional yeast, spices and ½ cup tomato sauce. Chop cauliflower and onion finely and sauté in oil. Slice mushrooms, and add to the cooking vegetables after they have softened. When thoroughly cooked, add vegetables to the tofu and mix well. Cook the lasagna noodles in water. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon on a layer of tomato sauce. Cover with a layer of tofu and vegetables. Wash and remove stem and thick ribs from chard. Sauté in water until wilted. Add half to the lasagna, spreading evenly, add more sauce. Repeat with noodles, tofu, chard and sauce. For the top portion, layer noodles, remaining tofu and sauce.