TZUTC: -0800   
   MSGID: 35650.fidonet_cooking@1:105/500 2df1b33d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lasagna Primavera   
    Categories: Pasta   
         Yield: 8 Servings   
       
        12 oz Lasagna noodles   
         2 tb Olive oil   
         1 md Onion; chopped   
         1 md Red bell pepper; chopped   
         1 lg Zucchini; chopped   
         4 oz White mushrooms; chopped   
       1/2 c  Peas; fresh or thawed   
              Salt   
              Black pepper; freshly ground   
        32 oz Firm tofu (2 pkg);   
              - drained & crumbled   
         3 c  Vegan Bechamel Sauce   
         1 cl Garlic; minced   
       1/4 c  Walnuts; ground   
       1/2 c  Bread crumbs   
       
     Bring a large pot of salted water to a boil over high heat. Cook the   
     lasagna noodles, stirring occasionally, until al dente. Drain the   
     noodles and spread out on a work surface to prevent them from   
     sticking together. Preheat the oven to 350?F.   
        
     Heat 1 tb olive oil in a large skillet over medium heat. Add the   
     onion and bell pepper and cook until softened, about 5 minutes. Add   
     the zucchini and mushrooms and cook, stirring occasionally, until   
     softened, about 5 minutes. Stir in the peas and season to taste with   
     salt & pepper. Set aside to cool.   
        
     In a large bowl, combine the tofu, parsley, sauteed vegetables, 1 ts   
     salt, and 1/4 ts black pepper. Mix well.   
        
     Spread a thin layer of bechamel sauce over the bottom of a 9x13"   
     baking dish. Add a layer of noodles and top with half of the tofu &   
     vegetable mixture, spreading it evenly. Repeat the layering with the   
     sauce, noodles, and remaining tofu & vegetable mixture, and ending   
     with a final layer of sauce.   
        
     Heat the remaining 1 tb olive oil in a small skillet over medium   
     heat. Add the garlic & ground walnuts and cook, stirring, until   
     fragrant, about 30 seconds. Remove from the heat, add the bread   
     crumbs, and season to taste with salt & pepper. Toss to coat.   
     Sprinkle on top of the lasagna. Bake until hot and bubbly, about 45   
     minutes. Let rest for 10 minutes before serving.   
        
     Variation:   
        
     Broccoli or asparagus may be substituted for the zucchini.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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