Even those who claim to be allergic to vegetables will ask for this dish again.

• 1 package lasagna noodles
  
• 1 medium zucchini, shredded
• 1 bunch of spinach, torn in pieces
• 3 medium carrots, shredded
• 1 head of broccoli, chopped finely
• 1 clove garlic, minced

• 2 cups fresh tofu, processed in a blender
• 1 egg
• 3 tbsp oregano
• 1 jar pasta sauce (about 600 ml)
• 1 tbsp hot chili pepper sauce
• 1 cup shredded mozzarella
• 1/2 cup parmesan cheese

Cook the lasagna according to package instructions.  Steam spinach, broccoli, carrot and zucchini for 10 minutes. Mix the tofu, egg and oregano in a small bowl and set aside. Heat a pan on medium heat and add oil.  Fry garlic for 2 minutes.  Add steamed veggies, chili sauce and 3/4 jar of pasta sauce. Cover and cook for 10 minutes, stirring occasionally. Turn off heat and mix in parmesan cheese. Pre heat oven to 350F. Place lasagna noodles in a single layer along the bottom of a lasagna pan. Pour in 1/3 of the vegetable filling.  Spread 1/3 of the tofu mixture on top and place a single layer of lasagna noodles on top. Repeat two more times. Sprinkle mozzarella on top .  Cover with aluminum foil and bake for 20 minutes.  Uncover and bake for another 10 minutes.

PAIRS WITH: Crooked Tooth