Flower Lasagna

Lasagna is a perfect timeless meal. The pan of bublly lasagna rolls are simply served with sweet tomato sauce and vegan cheese. I have to say it was a terrific meal.

Ingredients:

Tomato sauce
* 1T vegan margarine
* 2 cloves garlics
* 1T dried Oregano
* 1T dried Thyme
* half onion-finly chopped
* 1t salt
* 1 can Tomato souce
* 1-2 Carrots-grated

Tofu Ricotta
* 1 pack firm tofu-pressed
* 1t salt
* 1 Clove garlic
* 1t dried oregano
* fresh basil leaves-as much as you want
* 1T nutritional yeast flakes
* 1T lemon juice

Lasagna noodle-5-8
1/2 Red swiss chard- chopped
Vegan cheese- optional

Directions:
1. Heat the margarine in a pan over medium heat and add the garlic, oregano, thyme and onion. Saute until onions are brown. Add the tomato sauce and grated carrots and simmer on low.
2. Mush the tofu with your hand. Add the all ingredients and mush very well with your hands until smooth. refigerate until ready to useCover and refigerate until ready to use.
3. Cook lasagna noodle. I cooked 8 noodles but 5 is good number. Drain and keep them in cold water so that they won’t stick to each other.
4. While noodles are cooking, cook Red swiss chard in a boiling water for 1 min. Squeeze out liquid well.
Heat oven to 350.
5. Spread the tofu riccota and the swiss chard evenly for each noodle, using fingers. Roll the sheet to the end and cut it into two equal rolls, crosswise. Pour a little bit of tomato sauce in a oiled baking dish, arrange the lasagna rolls (cut side down) neatly in the sauce, and pour rest of the tomato souce and sprinke with cheese. Loosely cover the dish with an aluminum foil and bake for about 20 to 30 minutes.