Lasagna three way

I had planned three Lasagna's today though they didn't go as I wanted. I got strapped for time because of a phone interview. So Lasagna consists of (1) Tofu (2) portabella mushrooms (3) zucinni and yellow squash with vine tomatoes, pablano peppers, onions, and a lot of other good stuff. Prep time two hours.

 In bowl, beat (eggs) then mix in and set aside

• 4 large eggs
• 6T dried parsley
• 15oz low fat ricotta cheese & 15oz non fat ricotta cheese
• 4t cayenne peppers

In a large skillet with olive oil cook seperatly

• 2 portabella mushooms, sliced length wise
• 1 zuccinni and 1 yellow squash, thinly sliced circles
• 2 pablano peppers and 1/2 onion, sliced in thinly with thin celery (1/3stick)

Slice thinly

• 3 Vine ripe tomatoes
• 1/2 container of hard tofu

Start layering.

Be sure not there is a good amount of liquid in each layer or the pasta will not have enough liquid to cook in the pan. Use olive oil if your vegetables, cheese/egg mixture, or tomatoes are not watery enough.

Tofu Layers 1.       Olive oil 2.       Pasta 3.       Sliced tomatoes 4.       Pasta 5.       Ricotta mixture 6.       Pasta 7.       Pablano/onion/celery 8.       Tofu, dried basil 9.       Pasta 10.   Ricotta/cream cheese

Portabella Layers 1.       Olive oil 2.       Pasta 3.       Sliced tomatoes 4.       Pasta 5.       Ricotta mixture 6.       Pasta 7.       Pablano/onion/celery 8.       Portabella mushrooms 9.       Pasta 10.   Portabella mushrooms 11.   Pasta 12.   Ricotta/cream cheese

Squash Layers 1.       Olive oil 2.       Pasta 3.       Sliced tomatoes 4.       Pasta 5.       Ricotta mixture 6.       Pasta 7.       Pablano/onion/celery 8.       Zucchini/yellow squash 9.       Fresh sliced garlic 10.   Pasta 11.   Ricotta/cream cheese

Cover with foil after layering

Preheat oven for 375. Bake covered for 25minutes. Take out of oven. 

Remove Foil

Place back in the oven to continue cooking for another 10-15minutes. And let rest for 10minutes before serving.