Vegan Lasagna

Tomato Sauce:
2 tbsp olive oil
1 cup chopped onion
3 cloves garlic, minced
6 oz. can tomato paste (salt-free)
1/2 lb mushrooms, sliced
1 lb tomatoes, chopped, reserve all juices
1/2 cup water
1 1/2 tsp dried, or 1/2 cup chopped fresh basil
1 1/2 tsp dried, or 1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes

Filling:
1 lb tofu, firm
2 tbsp nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp dried basil
1/2 tsp. rosemary, crushed
1/2 tsp. crushed red pepper

For the sauce:
Saute the mushrooms, garlic, and onion in the olive oil.
Add tomato paste and cook, stirring for 1 minute.
Add remaining ingredients, cover and simmer over low heat at least about an 1 hour.

Filling:
Crumble the tofu into a bowl and sprinkle all the spices over the top. Blend thoroughly. Set aside.

Noodles:
Bring large pot of water to boil. When water boils add noodles (about 9 or so).
Cook until al dente, about 12 minutes, stirring occasionally.
Drain, rinse with water and drain again.

Pre-heat oven 400 degrees.

To assemble:
Spread half the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, and top with 1/3 of the tofu mixture.
Spoon over about 1 1/2 cups sauce and top with another layer of noodles.
Cover with 1/2 tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.
Top with remaining tofu mixture and 1 cup sauce.

Cover tightly with foil and bake 30 minutes.
Remove from oven and let stand about 15 minuets before cutting and serving.
Serve with remaining sauce. Makes 12 servings.