Vegan Lasagna

1. Preheat the oven to 350 degrees Fahrenheit.
2. Blend tofu, soymilk, basil, oregano, lemon juice, salt, onion, and garlic in a food processor until it has the consistency of ricotta cheese.
3. Add chopped spinach, stir, and set tofu mixture aside.
4. Place a large saucepan over medium-high heat.
5. Add red pepper, zucchini, mushrooms, and carrots and sauté until tender and crispy around the edges.
6. Add tomato sauce and water, and stir well.
7. Bring mixture to a boil, then reduce heat to a steady simmer and cover.
8. Allow to reduce for 30 minutes, stirring every now and then.
9. Pour 1/2 cup of tomato sauce into lasagna pan and spread to cover the bottom.
10. Layer with noodles.
11. Rotate between a layer of 1/2 the tofu mixture, a layer of noodles, a layer of 1/2 the veggie mixture, and another layer of noodles until all ingredients are incorporated.
12. Bake in preheated oven, uncovered, for 30-35 minutes. When done, remove and allow to set for 5-10 minutes.
13. Cut your Vegan Lasagna into squares, serve hot, and enjoy! 

ThisVegan Lasagna is truly a delight. Serve it up for your vegan friends, or keep it all to yourself. Either way, this dish is sure to win you bragging rights. Take your leftovers to work in a lunch box, and wow the office too! 

Trivia

• The earliest known recipe for lasagna can be found in a 14^th century cookbook titled The Forme of Cury, which was first published in England.