Rolled Lasagna!

8 lasagna noodles

14 oz. can tomato sauce

2 garlic cloves, minced

12 oz. tofu, pureed in a food processor

1 T. olive oil

1 onion, diced

8 oz. mushrooms, sliced

1 bunch asparagus, cut in 1/2 inch pieces

3 t. Italian seasoning

1 t. crushed red pepper

Cook and drain noodles.  Warm tomato sauce, 1 clove garlic, 1 t. Italian seasoning, and 1/2 c. pureed tofu in a saucepan.  Meanwhile, saute onion in olive oil until soft.  Add mushrooms and cook until soft.  Add asparagus and 1 t. Italian seasoning and cook for a few more minutes.  Turn off the heat and stir in remaining pureed tofu.  Spoon 1/2 c. tomato sauce in a baking dish.  Spoon 1/2 c. vegetable mix on each noodle and roll.  Place seam side down in the dish.  Top with remaining sauce and spices.  Bake at 350 degrees for 15 minutes.