| | NOODLES |
| 10 | oz | Noodles, lasagna; artichoke |
| 1 | ts | Olive oil |
| | TOFU RICOTTA |
| 1 | lb | Tofu, firm |
| 2 | tb | Oil, olive, extra virgin |
| | Ground rock salt to taste |
| 1/4 | ts | Nutmeg; freshly grated OR |
| 1/2 | ts | Nutmeg, ground |
| | VEGETABLE FILLING |
| 2 | | Garlic cloves; crushed in |
| DIVIDER | | --4 T olive oil |
| 1 | lg | Zucchini; cut in 1/8-inch |
| DIVIDER | | --thick lengthwise slices |
| DIVIDER | | --(app. 3 cups) |
| 1 1/2 | ts | Basil, dried |
| 1 1/2 | | Oregano, dried |
| 1/2 | ts | Paprika, sweet Hungarian |
| | Ground rock salt |
| | Freshly ground pepper |
| 3 | c | Mushrooms; stems removed; |
| DIVIDER | | --caps thinly sliced |
| 10 | oz | Spinach, frozen; chopped |
| 32 | oz | Spaghetti sauce, vegetarian |
