BMT lasagna

Broccoli meat and tofu lasagna - don't get scared, it's awesome:

 Healthy harvest lasagna noodles
 Large can or jar of tomato sauce
 1/4 bag bodek frozen broccoli
 3 packages nasoya firm tofu
 2 eggs
 2 lbs ground meat

prep the tofu by draining the 3 packs and emptying it into a bowl. mush it all up with two hands. mush mush mush! (this is a great activity for a kid who's into sensory stuff. well, a kid who's into sensory stuff who happens to have VERY CLEAN HANDS - just sayin'.) juice in a whole lemon and generously sprinkle in nutritional yeast. less generously with salt. go slow and taste as you go - the goal is to have the tofu mush taste "cheesy." (in fact, that should be the tofu's texture: cottage cheesy.)

take the frozen broccoli and put it into your food processor. grind very very fine. add a little water to make the grinding easier! use as much frozen broccoli as you think you can get away with! (i should have used even more myself.)

put the meat in a bowl and add two eggs. spice it up with whatever you like (i used italian seasoning, salt, onion and garlic powders.) put in the ground up broccoli. mix mix mix!

Take a 9x13 and sauce the bottom well. Place 3 UNCOOKED lasagne noodles in the sauce (if your 9x13 base is larger use 4). then add half the tofu mush. place another UNCOOKED noodle layer on top. add the entire brocco-meat mixture. add another UNCOOKED noodle layer. then add the other half of the tofu mush. put your last layer of UNCOOKED (am i being redundant?) noodles on top and then add the rest of the sauce. don't be skimpy on the sauce, lady, cause that's what's cooking the noodles! make an aluminum foil "tent" on top and bake at 350 for 2 hours.

how good was this dinner? my 10 year old said, "mommy, you finally made something normal. it's not too healthy and there are NO VEGETABLES." lol!!