Veggie Lasagna

I just spent the last hour and a half slaving over a vegetable lasagna.  I like cooking, but I don't enjoy having to clean up afterwards and now there's a stiffness in my shoulders!

This lasagna uses a tofu mixture rather than ricotta cheese, which sounds gross but I think it'll be pretty good.  And I put a few layers of steam-softened vegetables like bell peppers, mushrooms, and broccoli in there too.  I'm a bit confused about the SIZE of the thing, though.  I used the exact quantity of ingredients recommended in Dr. Fuhrman's book, but it turned out to be enough for 2 lasagnas.  Supposedly, that's 8 servings?  It looks to me like 24 at the very least!

I'm getting used to leaving the table feeling stuffed.  I'm eating almost entirely vegetables and fruit, a few beans, some nuts and seeds, maybe 1 or 2 servings of whole grains a day, and virtually no oil or dairy products.  Supposedly this kind of food is supposed to go through you rather quickly, so I keep expecting to be hungry more often and have a hard time filling up.  I mean, when I was eating raw I was hungry all the time.  But the salads I'm eating are enormous (though mostly greens -- imagine filling up a big punch bowl with spinach and then sprinkling a few raw vegetables, beans, and nuts on the very top).  And the soups are FILLING.  I mean, when I make my family's favorite potato soup, we all have several bowls, and still have room for other things.  But one bowl of vegetable/bean soup fills you right up.  Not store-bought vegetable soup, though!  I could eat 2 cans of that stuff and still be hungry.

So for lunch today I had a half serving of salad (which is still a LOT) and 2 bowls of soup (because I was trying to use it up) and I am still quite full, 3 hours later.