Southwestern Lasagna ~ serves 4

Thank Heavens for good natural food stores. We have one in West Chester PA called the Great Pumpkin which has saved my sanity and culinary reputation on more than one occasion. Today (Maundy Thursday in Holy Week when I have to be back at work at 7pm) it provided me with the ingredients and inspiration to do Lasagna. There is virtually no skill involved in preparing this dish and it is proof-positive that there is no shame in using convenience foods if they are healthy and wholesome. ~ Glyn

Southwestern Lasagna Vegan (and partly Gluten-Free)

1 10oz pkg. gluten-free no-boil, rice lasagna noodles
1 pkg. tofu or tempeh, crumbled (gluten-free if you can find it or regular if you can tolerate barley)
1 15oz can pinto or kidney beans, drained
1 6oz container vegan sour cream
2 15oz jars medium hot salsa
1 15oz can crushed tomatoes or tomato sauce
1 tsp ground cumin
¼ tsp each onion and garlic powder
Salt and pepper to taste.

Combine the crushed tomatoes with the spices. Stir in the salsa and the vegan sour cream.

In a lightly oiled baking pan, spread 1/3 of the sauce on the bottom. Add half the noodles, topped with half the beans, half the tofu and another third of the sauce. Add the remaining noodles, beans, tofu and sauce. Make sure that the surface of the noodles is completely covered. Cover and bake at 350 for one hour.