Vegetarian Classic Lasagna

This is based on a meaty recipe in a 1965 Better Homes and Gardens cookbook.

Preheat oven to 375 degrees F.

In a large skillet, brown tofu and tempeh in olive oil. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered for 30 minutes, stirring occasionally.

Cook noodles in large amount boiling water till tender; drain; rinse.

Combine remaining ingredients, except Mozzarella cheese.

Place half the noodles in 13x9x2-inch baking dish; spread with half the creamy-cheese filling; add half the Mozzarella cheese and half the tofu/tempeh sauce. Repeat layers.

Bake* at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares -- filling will set slightly. Makes 12 servings.

* Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven.

Rob Funk <>