Lasagna

by John Tanner last modified Oct. 03, 2011
 
makes 6 to 8 servings
 
2 25oz jars of no-oil spaghetti sauce (e.g. Trader Joes spaghetti pasta with mushrooms or Whole Foods non-fat pasta sauce)
1 8 oz package whole wheat lasagna noodles
3 12 oz boxes of lite tofu (e.g. Mori-nu lite packaged in shelf stable box)
1 tbsp dry basil (or ¼ cup chopped fresh basil)
2 tbsp dry parsley leaves (or ¼ cup chopped fresh parsley)
1 to 2 tsp salt to taste
½ tsp ground black pepper
2 tbsp lemon juice (juice from one lemon)
2 tbsp minced garlic (12 to 18 cloves)
 
Bring a large pot of water to a boil. Boil the lasagna noodles according to the package instruction, often about 15minutes, then drain and rinse.
 
Preheat the oven to 400 degrees F.
 
In a large bowl, mash and stir the tofu, basil, parsley, salt, pepper, and lemon juice.
 
In a 9x13 inch casserole dish, add the following in order:
¼ pasta sauce (1/2 a jar) (bottom)
1/3 noodles
1/3 tofu mixture
¼ pasta sauce
1/3 noodles
1/3 tofu mixture
¼ pasta sauce
1/3 noodles
1/3 tofu mixture
¼ pasta sauce (top)
 
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot.