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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Damaris Dailey
  • 10 lasagna noodles
  • 1 cake firm tofu
  • 1?2 medium onion
  • 4 ounces mushrooms
  • 1?2 bag spinach
  • 1 head broccoli
  • 1 medium zucchini
  • 1 medium squash
  • 2 carrots
  • 1?4 green pepper
  • 5 cloves garlic
  • 1 jar (24 ounces) spaghetti sauce
  • 1 TBS Italian seasoning
  • 1 tsp. salt
  • 3?4 tsp. pepper
  • Salt and pepper to taste
  • 1 package shredded soy cheese
Preheat oven to 375 degrees.
Cook lasagna noodles until al dente.
While noodles are cooking, slice the onion and mushrooms, chop spinach, cut broccoli into florets and slice the zucchini and squash into small pieces.
In food chopper, grind carrots, peppers and garlic. Then mix with sauce, spices and salt.
In a bowl, mash the tofu with half of its liquid.
In a 9- by 12-inch glass dish, spread 1?3 of the sauce, then make a layer of six noodles, 1?2 of the tofu and a mix of vegetables. Repeat, finishing with the sauce. Sprinkle with soy cheese.
Cook for 35 to 45 minutes or until the vegetables are soft.
Serve with a light salad and garlic bread.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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