Date:    Mon, 09 Aug 93 11:30:32 PDT
From:    Jan Gordon <jagordon@AGSM.UCLA.EDU>

LASAGNA

sauce

1 large <28 ounce> can crushed tomatoes
1 8 ounce can tomato paste
1 quart water
1 package <12 ounces?> tofu Italian style sausage, 1/2 inch slices
1 large onion, chopped
5 to 6 cloves garlic, minced
1/4 to 1/2 pound mushrooms, chopped
4 to 5 stalks celery, chopped
1 red bell pepper, chopped
1 bunch parsley chopped <or use carrot tops>
1/3 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 to 1 teaspoon Mrs. Dash spicey blend

16 ounces wholewheat lasagne noodles

filling 2 16 ounce tubs nonfat ricotta cheese blended with
nonfat egg product, equivilent of 2 eggs

spray one large or two medium size baking pans with nonstick spray
put about 1/2 to 3/4 cup sauce in pan
one layer of uncooked noodles
thick layer of sauce
layer of uncooked noodles
layer of cheese mixture
layer of noodles
sauce and noodles to use all

cover with lid or foil and bake 350 F for about an hour and 15 minutes

Let stand 15 to 30 minutes before servings,  <it is much easier to serve 
that way>