vegan Lasagna recipe

Makes a 9X13 pan About 8 servings. (depending on how hungry you are)

12 pieces kamut pasta (delicious, high fiber, super high in protein)
1 cup tvp, hydrated in 1 cup boiling water
4 cups low sodium pasta sauce
any kind of sauteed veggies you have, about a cup
1/2 block low fat tofu, crumbled
1 block soy or rice mozzerella, sliced
5 leaves fresh basil, torn

Cook the kamut, set aside. Mix the hydrated tvp with the pasta sauce, then just layer. sauce, kamut, veggies, mozzerella, tofu...until you've used everything up. Bake in a 350 oven for 45 minutes.

I made this for dinner tonight and it was really filling, low in fat, high in fiber, low sodium, and tons of protein