Red, White and Green Lasagna

9-10 lasagna noodles
1 lb. firm silken tofu
2 free range eggs or egg substitute
3/4 cup freshly shredded Parmesan, or shredded soy cheese
sea salt and freshly ground white pepper, to taste
1/4 cup chopped fresh Italian parsley
1 tsp. marjoram
1 tsp. Italian Herbs
1/4 cup pine nuts
1 Tbs. extra virgin olive oil
1 onion, diced
1/2 head of cauliflower, cored, chopped into small pieces
6 garlic cloves, crushed
1 bunch fresh spinach, washed, stemmed
4 cups Fresh Marinara Sauce, (Autumn)
5 Roma tomatoes, sliced
1/4 cup freshly shredded Parmesan, or shredded soy cheese for topping
sprigs of rosemary for garnish

Preheat your oven to 350 degrees.
Prepare lasagna noodles according to package directions, drain and drizzle or spray with olive oil to keep them from sticking, and lay flat.

Filling: In a mixing bowl, mash the silken tofu with the eggs, Parmesan, salt, pepper, and herbs. Add in pine nuts, blend and set aside.

Vegetables: In a large skillet, heat the olive oil over medium heat, and sauté the onion for 5 minutes, until softened. Add in cauliflower pieces and garlic. Stir and cook until the cauliflower is tender. When cauliflower is done, pour these vegetables onto a plate, and return the skillet to the burner.

Cover the bottom of the pan with a scant amount of water, and bring to a boil. Toss in the spinach leaves and steam for 3-4 minutes until wilted. Drain and lay on paper towels.

Assembly: Lightly oil a lasagna style baking dish, and spoon in enough Marinara sauce to wet the bottom. Lay three of the noodles flat in the bottom of the pan. Top with 1/2 of the tofu mixture, then 1/2 of the cauliflower mixture, and 1/2 of the wilted spinach leaves. Cover with 1/3 of the Marinara sauce.

Next, place another layer of noodles, then remaining tofu mixture, cauliflower mixture, and the spinach, and top with 1/3 of the sauce. Cover with final layer of noodles and sauce. Arrange sliced tomatoes all over the top, and dust with shredded Parmesan cheese and a sprinkling of herbs.

Bake at 350 degrees for 35 minutes, or until hot and bubbly. Let the lasagna stand for 10 minutes before slicing and serving. Garnish with fresh rosemary sprigs.

(This recipe is taken from the book "Recipes From A Vegetarian Goddess")

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