Vegetarian Lasagna

Makes one 10x14 pan
Lasagna Image

Lasagna Image

Lasagna Filling:

1 1 1b package	1 300-500 g package	frozen spinach
1 1 lb box	1 454g box	medium-firm tofu
1/4 cup	60 mL	wheat germ
2	2	eggs
1 tsp	5 mL	Mrs. Dash table spice (or lemon pepper)

Thaw spinach in microwave.
Mix everything into spinach.
Blend with hand blender until well mixed.

Tomato Sauce Mixture:

2 cups	500 mL	tomato/pasta sauce
3 cups	750 mL	any mix of more sauce, crushed tomatoes, finely chopped vegetables, etc.
1 cup	250 mL	water

Mix tomato sauce, etc. and water together.

Other Ingredients:

1 cup	250 mL	grated cheese
1 box	1 box	lasagna noodles
2 Tbsp	30 mL	sunflower seeds

Lasagna:

Layer the lasagna as follows:

Sunflower seeds
Grated cheese
Tomato sauce
Lasagna noodles
Tomato sauce
Grated cheese
Lasagna filling
Lasagna noodles
Tomato sauce
Grated cheese
Lasagna filling
Lasagna noodles
Tomato sauce
Pan Bottom
Place in a cold over and bake at 400°F (205°C) for 40 minutes.
Allow 10 minutes to cool.
Cut into squares. Both 3x4 and 4x6 work well.
Serve.

Notes:

You can substitute 150 mL (2/3 cup) of cottage cheese for tofu. In my opinion, it isn't as good.
I previously said to bake for 45 minutes. This made the top quite crusty, which made it hard to cut.

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