Material needed

Lasagna pan

Tomato Sauce

• 1 tbsp Olive oil
• 1 c onion diced
• ¼ c carrots diced
• 3 tbsp celery diced
• 3 cloves garlic chops finely
• 1/2 teaspoon fresh rosemary
• 2 tbsp fresh oregano or dry 
• 6 basil leaves
• 28 oz hunt’s diced tomato basil garlic oregano blend into puree
• 29 oz tomato puree

Sauté in oil onions, carrots, garlic, and celery until onion is tender, and then add the two tomato puree, and rosemary. Let it simmer for 5 minutes, and then add oregano and basil, simmer for another 5 minutes.

Lasagna

Cottage cheese

• 1 tofu firm mash
• 6 tbsp. Veginaise (vegan mayo)
• 2 tbsp. yeast flakes
• 1 teaspoon  fresh oregano
• 2 cloves garlic crush finely
• Salt to taste 

Mix all in a bowl.

Vegetables 

• 1 eggplant slice ½ inch
• 1 green pepper diced ¼ inch
• 2 small yellow squash or zucchini sliced 1/8 inch

Marinated oil

• 4 tbsp. olive oil
• 1 tbsp. onion and garlic powder
• 1 tbsp. Yeast flakes
• 2 teaspoons Italian seasonings 
• 1 teaspoon salt 

 Place the vegetables in a bowl. Then, add all the marinated oil over them. Toss well and place vegetables on cookie sheep. Bake them @ 380 degree preheated oven for about 15 minutes.

Shaping and baking

In your lasagna pan, place 1-1/2 cups tomato sauce, then lasagna noodles, all the vegetables, 1 cup tomato sauce, noodles, cottage cheese, tomato sauce, noodles, tomato sauce. Cover dish and bake @ 380 degree preheated oven for 40 minutes, then uncover the dish and bake for another 5 minutes. Let lasagna set at room temperature for about 30 minutes before serving