Lasagna #2

Saute in a heavy bottomed large pan the following veggies, food processed to bits:
3 leaves kale, stems removed
2 ribs celery
3 generous handfuls baby carrots
1 head cauliflower
1 green bell pepper
1/2 can black olives
1 small leek (sliced thin, not processed)

Cook through and then add:
2 small zucchini, sliced
2 Tbsp Oregano
about 2 cups or so tomato paste
3-4 cups water (eyeball it for desired consistency)

Simmer till zucchini is crisp tender or so...

"Cheese" layer
16 oz. extra firm tofu
1-2 Tbsp. dry chives
1/2 cup soymilk
cracked pepper to taste
Process all in the food processor until consistency of ricotta cheese

Most of a 16 oz. box lasagna noodles (I used Dreamfields high fiber low carb, as I have heard good things about it not raising a diabetic's blood sugar, and it seemed to hold true for me)

To Assemble:
Pour a couple cups sauce into bottom of a 9 x 13 baking dish.
Top sauce with a layer of noodles, breaking to it where necessary. Top with half of the tofu mixture, followed by a layer of sauce, followed by another layer of noodles, the remaining half of tofu mix, more sauce, one more layer o noodles and finally, top it of with more sauce.

Cover and bake at 350 degrees for 1 1/2 to 2 hours, or until noodles are cooked and desired lasagna consistency has been reached. Let set for 15 minutes before serving.

Turned out great- George liked it better than #1, me I am not sure. Its hard, when you have never met a lasagna you didn't like!