Source: "The Complete Soy Cookbook," by Paulette Mitchell
Lasagna Noodles (about 9) [use Rice Flour noodles for a gluten free dish].
A good oil (olive, coconut, etc) to saute.
2 cups sliced mushrooms.
2 carrots, coarsely grated.
1/2 cup chopped green Bell pepper.
1 cup chopped onion.
3 tsp minced garlic.
Tomato Puree, two 29-oz cans.
4 tsp dried oregano.
4 tsp dried basil.
1 tsp black pepper (more if you like it hot).
1 tsp red pepper flakes (or more...).
Salt or Bragg's Liquid Aminos, to taste.
1 box firm tofu, use fresh (not frozen).
1 cup low fat ricotta cheese.
1 box frozen spinach, chopped (thawed, drained, and squeezed dry).
1 cup grated Parmesan cheese.
1 pound low fat mozzarella cheese, grated.
Preheat oven to 375 F. Lightly coat a 13x9 inch baking pan with oil or cooking spray.
Cook lasagna noodles if necessary, make them firm (Rice noodles are ready for the baking pan, no boiling needed), set aside, but separate them to prevent sticking.
Saute in oil: onions, mushrooms, carrots, bell pepper, and garlic. Remove pan from heat and stir in the tomato puree, oregano, basil, black pepper, red pepper flakes, and salt (or Bragg's). Stir everything very well, taste, and adjust seasonings per your own good sense (I often add more oregano).
Use a food processor to blend the tofu, ricotta, and spinach until smooth. When well blended, add 1/2 of the parmesan cheese and blend some more.
Assemble the lasagna: Coat the bottom of the pan with a thin layer of the tomato mixture, then lay 3 noodles on top. Spread half of the tofu/spinach mixture on top of the noodles, then a layer of the tomato mixture over it. Add another layer of 3 noodles, spread the remaining tofu/spinach mixture on top, then a layer of the tomato mixture on that. Add the final layer of 3 noodles on top and spread the remaining tomato mixture on top of the noodles.
Cover the pan and bake for 35 minutes. Remove the pan from the oven, uncover it, then add the grated mozzarella cheese, then sprinkle the remaining Parmesan cheese on top of the mozzarella. Return the pan to the oven, uncovered, to bake for about 10 minutes. Finally, carefully broil the lasagna until the top cheese is slightly browned (watch it closely, do not walk away). Allow to stand for a few minutes before cutting.