1-2 32 oz jars of tomato sauce
1 package whole grain noodles
2 cups shredded zucchini
2 cups shredded carrots
½ an eggplant, sliced and baked
1 recipe for tofu ricotta
To assemble lasagna:
Put ½ cup of tomato sauce in the bottom of a 9 X 13 pan. Next, layer 3-4 lasagna noodles, tofu ricotta, 1 cup each of carrots and zucchini, ½ of sliced eggplant, and top with more sauce. Repeat. After adding the second layer of sauce, finish off with 3-4 more noodles and top with sauce. Cover with foil and place in oven at 375 degrees F for 1 hour.
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