h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I've found an even better version of vegan lasagna, so I wanted to share the recipe here.

1 medium chopped onion
3 cloves chopped garlic
2 tablespoons cold-pressed extra virgin olive oil
fresh thyme to taste
16- 24 oz. pasta sauce or puréed canned tomatoes
9 no-boil lasagna noodles
soy Parmesan (optional)
sliced black olives (optional)

10 oz.julienned zucchini, carrot and yellow squash OR chopped spinach
1 lb firm light tofu
2 tablespoons nutritional yeast flakes
1 1/2 tsp oregano
1 tsp dried basil
1/2 tsp crushed rosemary
1/8 tsp cayenne pepper
salt and pepper to taste

Sauté the onion and garlic in the olive oil until tender; remove from heat and add the sauce and fresh thyme.

Place the tofu in a food processor and process for a few seconds. Add the salt, pepper, nutritional yeast and herbs and blend until smooth.

Preheat oven to 375° F.

Spread 1/4 of the sauce in the bottom of a 9" X 12" baking dish.

Place three dry noodles over the sauce, leaving small spaces between them.

Spread half of the vegetables over the noodles, followed by half of the tofu mixture.

Cover with another layer of noodles, followed by another 1/4 of the sauce and the remaining vegetables and tofu.

Add a final layer of noodles and pour remaining sauce on top.

Sprinkle with black olives and soy Parmesan, if desired, then cover and bake for 30 minutes.

Uncover the dish and bake for another 30 minutes.

Remove from oven and allow to stand for 15 minutes before serving.

Makes 9-10 servings.