From: Jennifer Crown

Summary: Vegie Lasagna

Date: January 28, 1998

Mix the onion, garlic, mushrooms, tomatoes, tofu, and desired spices in a saucepan. I usually use italian seasoning, salt, pepper, and chili powder. Simmer for 2-3 hours. This will be your "meat" layer.

Meanwhile, blend the yogurt, mustard, and cheeses. Refrigerate to thoroughly mix flavors. This will be your "cheese" layer.

When the tofu mixture is almost done, cook the noodles according to the package instructions. Rinse with cold water and let drip-dry in colander.

Alternate layers in a 9"x13" pan, starting with tofu on the bottom, cheese next, then a layer of noodles. Top with some crushed saltine crackers. Cover with foil and bake at 350°F for 45 minutes. Uncover and bake for 15 minutes more. Let cool for 10-15 minutes before cutting.

The flavors seem to blend very well if you can make this, refrigerate it overnight, then bake it (or reheat it, if already baked) the next day.