Make both sauces (Marinana and tofu ricotta). Oil a 9x13 baking dish and layer sauces with cooked whole wheat lasagna noodles and choice morsels of mushroom, sauteed tempeh, and/or steamed, chopped greens. Top with the tofu sauce or a generous sprinkle of soy cheese. Bake at 375, 30-40 minutes or until it bubbles.

BASIC SAUCE:

6 carrots, and 1 lg. beet or 6 c. butternut squash, diced
1 lg. onion, quartered
1 stalk celery, sliced
1 bay leaf
1 1/2 c. water

Place Basic Sauce ingredients in a pressure cooker. Bring to pressure, then simmer 20 minutes. Or, pot-boil 30 minutes. Puree in blender. Add water, if needed, to tomato sauce texture.

THE FLAVOR AND FUN:

3-4 cloves garlic
1 onion, minced
1-2 tsp. olive oil
1 tsp. thyme
1 tsp. oregano
1/3 c. parsley, minced
2 tbsp. tamari soy sauce
2 heaping tbsp. kuzu, dissolved in 1/2 c. cool water
1 c. sauteed mushrooms

Saute garlic, onion and herbs for 5 minutes. Add optional mushrooms and saute 10 minutes more. Next, add Basic Sauce and bring to a boil. Then, cover and simmer 10 minutes to blend flavors. Season with tamari. Add kuzu, stirring until thick and shiny.

TOFU RICOTTA SAUCE:

2 tsp. olive oil
2 onions
4 cloves garlic
1 lb. tofu, drained
2-3 tbsp. tamari
1/2 c. water
1/2 tsp. thyme
1/2 tsp. oregano
1 tbsp. chopped parsley

Saute onion and garlic in oil. Dice tofu. Add, with tamari, water, and herbs. Cover and simmer 15 minutes. For a creamy/chunky texture, blend half in the blender, and mash the other half. Layer with Marinara Sauce on lasagna, or pizza or simply serve with fresh cooked pasta.