1 lb. whole grain lasagne noodles
2 blocks firm tofu, crumbled
Italian sauce

VEGETABLE FILLING:

2 tbsp. oil
1 eggplant, diced
2 zucchini, diced
1 bell pepper, diced
1/2 tsp. black pepper
1 tsp. oregano
1 tsp. turmeric
1 1/2 tsp. chili powder
1 tsp. basil
1 c. grated cheese

Cook noodles until tender. Mash tofu and saute the first 4 ingredients of the vegetable filling until the vegetables get a little translucent. Add the next 5 ingredients to sauteing vegetables, cover and simmer a few minutes until vegetables get a little tender. Pour the vegetable filling in the Italian sauce.

Spread a thin layer of sauce in the bottom of an oblong baking pan. Sprinkle crumbled tofu into sauce. On top of that, lay strips of lasagne noodles side by side. Then add more sauce, sprinkle crumbled tofu and repeat alternating layers until you run out of ingredients or room in the baking pan. End with tomato sauce on top. Sprinkle with grated cheese. Bake at 350 degrees for 20 minutes. Serves 8.