|Prep Time:||Less than 2 hrs|
2 table spoones olive oil, 1 and half cups of chopped onion, 3 table spoons minced garlic, 4(14.5 ounced) cans stewed tomatoes 1/3 cup tomato paste,1/2 cup chopped fresh basil, 1/2 cup chopped parsley, 1 tablespoon of salt, 1 teaspoon of black pepper, 2 pounds of firm tofu, 3 (10 ounced) packages of frozen chopped spinach thawed and drained. Directions 1. Make sauce in a large, heavy sauce pan, over medium heat, heat the olive oil. place onions in the sauce pan and saute them until soft, about 5 minutes. add garlic: cook 5 minutes more. 2. Place tomatoes, Tomato paste, basil and parsley in the sauce pan. stir well, turn the heat to low and let the sauces simmer, covered for an 1hr. add salt and pepper. 3. while sauce is cooking bring large kettle of salted water to a boil. boil the lasagna noodles for 9 minues, then drain and rinse well. 4. Preheat the oven to 400 degrees F (200 degrees C). 5. Place the tofu blocks in a large bowl. Add garlic, mash ingredients together by squeezing pieces of tofu through your fingers, mix well. 6. Assemble the lasagna. spread 1 cup of tomato sauce in the bottom of a 9x13 inch casserole pan. arrange a single layer of noodles, sprinkle one third of tofu mixture over the noodles.. distribute the spinach evenly over tofu. next 1 and a half ladle cups tomato sauce over the tofu. Mixture over the noodles, top the tofu with 1 and half cups of tomato sauce, and place a final layer of noodles. layer of tomato sauce, Finally top the noodles with the final 1/3 of the tofu and spread the remaining tomato sauce over everything. 7. Cover the pan with foil and bake the lasagna for 30 minutes. enjoy!