Vegetarian Classic Lasagna

• 6-8 oz smoked tofu, broken into small bite-sized cubes
• 8 oz tempeh, broken into small bite-sized cubes
• 2 tablespoons olive oil
• 1-2 cloves garlic, minced
• 1 tablespoon whole basil
• 1 1/2 teaspoons salt
• 1 1-pound can (2 cups) tomatoes
• 2 6-ounce cans (1 1/3 cups) tomato paste

• 10 ounces lasagna or wide noodles
• 3 cups fresh Ricotta or creamy cottage cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 tablespoons parsley flakes
• 2 beaten eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound Mozzarella cheese, sliced very thin

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.