| 1 | Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. |
| 2 | Chop the celery, caulflower, and onion finely and saute in oil. |
| 3 | When mostly cooked add the mushrooms, sliced. |
| 4 | When the mushrooms are done, add the vegetables to the tofu and mix well. |
| 5 | Cook the lasagne noodles in water until done. |
| 6 | This can be done beforehand to save time. |
| 7 | Grease your casserole pan lightly with some oil to help prevent sticking. |
| 8 | Place a layer of noodles down and spoon some tomato sauce over it. |
| 9 | Put a layer of tofu/veggies down. |
| 10 | Saute the chard (or spinach) in a pan with just a little bit of oil. |
| 11 | When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. |
| 12 | Add more sauce then noodles, then tofu than another layer of chard. |
| 13 | Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they"re cooked). |
| 14 | Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. |
| 15 | Serve! i guarantee it"ll be among the best lasagne you"ve ever had... |
