Par-boil: 2 1/2 c. chopped cauliflower 2 1/2 c. chopped broccoli 1 green pepper, chopped

Peel, slice, and soak in salted water:

Mix: 1/4 c. cornmeal 1 tbsp. chicken seasoning 1/4 tsp. garlic powder

Dip eggplant in flour mixture and place on sprayed baking sheet. Broil until toasty brown; turn over and broil other side.

Blend until smooth: 1/2 c. cashew pieces 1/2 c. flour 2 tbsp. chicken seasoning 1 tbsp. yeast flakes 2 tbsp. lemon juice 1 tsp. salt 1/4 tsp. garlic powder or 1 clove garlic

Add blender contents to:

Cook until thick, stirring constantly. You will need:

Put a little tomato sauce in the bottom of a 9 x 13 inch baking dish. Layer 3 noodles, half the vegetables, one third of the cream sauce, all the eggplant, and a little more tomato sauce. Add another layer of 3 noodles, the other half of the vegetables, another third of the cream sauce, and a little more tomato sauce. Finish with remaining noodles and cream sauce. Put some tomato sauce on top but do not cover all the cream sauce. The cream sauce will brown during baking and resemble cheese. Bake for 1 hour.