Lasagna

Cheese Filling
- 2 cups ricotta cheese
- 1 cup grated Mozzarella
OR
Vegan "Cheese" Filling
- 1/2 lb firm tofu, drained
- 1/2 tbsp lemon juice
- 1 tsp dried basil
- 3/8 tsp salt
- 1/2 tsp chopped shallots
- 1 cup grated Veggie Mozzarella

- 12-14 lasagna strips, cooked according to package instructions
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 pkg Yves Veggie Ground Round
- 1 can (approx. 14 oz.) tomato sauce
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 1/4 tsp Italian seasoning
- freshly ground pepper

To make the cheese mixture, combine the ricotta and mozzarella. To make the vegan version, mash the tofu with a potato masher and add the lemon juice, dried basil, salt, and shallots and mix well. Add the veggie mozzarella and mix again.

Heat the olive oil over a medium heat and add the onion and green pepper. Cook until the onion is transparent and then add the veggie ground round, stirring to combine the mixture. Mix together the tomato sauce, water, sugar, salt, Italian seasoning and pepper and add to the pan. Bring to a boil, cover, reduce heat and simmer for 15 minutes.

To assemble the lasagna, coat a 12 x 12 x 2 inch (approx.) baking dish with cooking spray. Put a layer of noodles on the bottom, then add 1/3 of the tomato mixture and half of the "cheese" mixture . Add another layer of noodles, tomato mixture and "cheese." Add one more layer of noodles and top wih the last 1/3 of the tomato mixture, covering the top noodle layer well. (If your baking dish is smaller in area, but deeper, you may have to use four layers, adjusting the amount between layers accordingly. Always top with the tomato mixture, though, covering the top noodles, so they do not dry out.) Bake at 350F for 25 minutes. Remove, cover and let stand for 5 minutes before cutting into serving pieces. Serves 4.