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.