12 lasagna noodles, preferably whole wheat
1 tsp. olive oil
1 sm. eggplant (3 c.), diced
3 c. mushrooms, sliced
2 c. zucchini, chopped
1 c. onion, chopped
2 garlic cloves, minced
1 tbsp. oregano
1 tbsp. basil
1 tsp. salt
1 lg. can tomatoes (3 1/2 c.)
1/2 can tomato paste (3 oz.)
1/2 c. sweet red wine
1/2 lb. spinach
1/2 c. water
1 lb. tofu
2/3 c. Parmesan cheese, grated
1/2 tsp. salt
1 c. Mozzarella cheese, part-skim (optional)

SILKEN MUSHROOM SOUP:

1 tbsp. vegetable oil
1/2 lb. mushrooms, finely chopped
1 sm. onion, diced
1 stalk celery, sliced
1 clove garlic, chopped
2 c. water
1 lb. silken tofu
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. nutmeg
3 to 4 tbsp. dry white wine

State Representative