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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

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