Lasagna (with nuts)
1 large can pureed tomatoes
red pepper flakes 1-3 tsp.
1/2 cup or so black olives
any other vegetables for sauce
1/2 to a full cup walnuts
1/4 to 1/2 cup almonds
sun-dried tomatoes (I use jarred in oil)
salt to taste (for sauce)
1 cup tofu (silken)
Saute the vegetables for the sauce, I used only onions, but you can throw in any veggies really. Add the pureed tomato, garlic, and red pepper flakes, and black olives and let it simmer for a while, at least half an hour.
Roast the walnuts and almonds in a pan, w/o anything else, until you can smell them, and don't let them brown, they should be tan in color
Puree the sun dried tomatoes first, and then add the nuts and tofu and puree until it becomes a thick paste.
Then layer your pan with sauce first, then a layer of noodles, then your nut filling, sauce, and noodles, until you fill the pan. I don't use the vegan "cheese" stuff, but you could throw some of that in there, as well.
Then bake for about 30-40 minutes at about 375.
One could also put in chunks of silken tofu in as a layer on its own.
Disclaimer: My amounts are approximate, so if you are a perfectionist or type A personality, beware.