5 c. thinly sliced vegetables (julienned)

Onion
Green beans
Bell peppers
Tomatoes
Zucchini
Yellow squash
Eggplant
Green onions
Carrots
1 box lasagna noodles
1 lb. firm tofu
1/4 c. vegetable oil
1/4 tsp. nutmeg
1/4 c. chopped parsley
3 c. spaghetti sauce (Homemade or jar style)
1 c. grated Parmesan cheese (optional)

Cook noodles and set aside. Slice vegetables very thin (food processor works great for this). Saute vegetables in 2 tablespoons of the oil until onions are just tender. Set aside. Combine Tofu, nutmeg, and rest of oil in processor or blender. Set aside.

Layer noodles, then vegetable mixture, then sauce, top with 1/3 tofu mixture, sprinkle with parsley. Layer until all ingredients are used, end with tofu on top. Top with Parmesan cheese or sauce. Bake 350 degrees for 1 hour.