Tofu Lasagna -- no noodles Recipe

Directions:

1. Press tofu under heavy weight for approx.
2. 1 hour to remove the liquid- will make thinly slicing much easier.
3. Reconstitute TVP w/ hot vege broth- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
4. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
5. In seperate pan, saute spinach& mushrooms in oil- add garlic, parsley, Molly McButter& salt/pepper.
6. In a food processor, puree cottage cheese w/ egg substitute.
7. Add sauted vegetables& process just to combine.
8. Slice tofu thinly for use as lasagna noodles .
9. Start w/ a layer of sauce on the bottom of a 9x13 pan.
10. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
11. You should get about three layers- end w/ mozarella on top Bake, covered at 350 for 45 minutes.