2. Cook 2 zucchini, sliced, in microwave. Drain off water (or cook on stove and drain). 3. One can mushrooms and 1 or 2 packages frozen leaf spinach, thawed and drained. Sprinkle with powdered bouillon.

4. Two packages Tofu mixed with 1 cup grated carrots, 1 tablespoon Italian herbs, garlic powder (1 teaspoon), 1/2 cup chopped red or green peppers, 4 or 5 plum tomatoes (if available) and 1 teaspoon powdered bouillon or salt (chicken bouillon).

5. Saute 1 onion in 3 tablespoons oil and 3 cloves garlic, pressed.

6. Boil lasagna noodles and drain.

Begin with a layer of tomato sauce in baking dish. Then layer of noodles, then veggies, Tofu sauce, some grated Mozzarella cheese. Top lasagna with sliced tomatoes and Mozzarella cheese. Bake 45 minutes.