1 (16 oz.) oz pack uncooked lasagna noodles
1 10 oz pack frozen chopped spinach, thawed and
drained well (optional, we like it better without spinach)
Sauce (combine)
1 28 to 32 oz jar spaghetti sauce (no meat or cheese)
2 1/2 cups water
1 (8 oz) can tomato sauce
2 to 4 garlic cloves, pressed
Filling:
1 to 2 pounds medium tofu, drained, but do not squeeze out the water.
Put tofu in food processor or blender to mix. You want it about the consistency of cottage cheese so you may need to add some soy milk to thin.
Add the following:
Soy milk (as needed–see above)
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/8 teaspoon garlic powder or as much spices as you want–taste and decide.
Preheat oven to 350°F.
To assemble lasagna, spread 1 cup of the sauce on bottom of a 9×13″ pan. Top with 8 uncooked noodles, then 1 cup of the sauce. Next, spoon 1/2 of the tofu mixture over noodles and top with all of the spinach (if using), add 1 cup of the sauce. Repeat.
Press down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered.
Bake 40 minutes, covered. Uncover and bake 20 minutes.