Easy Tofu Lasagne

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Simple and delicious - no one will ever know it's tofu! I served this to my husband and sons 3 times before they spotted the empty tofu container. They still love it! Can also use the filling for stuffed shells.

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Steps

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Drain tofu and run knife through tofu , still in container , to make chunks.

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In mixing bowl , add tofu chunks , olive oil , cheeses , and spices.

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Use mixer to blend.

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Cover and let sit for 30 minutes to let flavors absorb into the tofu.

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The filling can even be made up to a day ahead and refrigerated.

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Preheat oven according to lasagne package directions.

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Spray a 13x9 pan with cooking spray , pour 1 / 3 - 1 / 2 jar of spaghetti sauce in bottom.

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Layer lasgne noodles according to package instructions and top with 1 / 3 of cheese mixture and 1 / 3-1 / 2 jar of spaghetti sauce.

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Repeat process , ending with noodles on top.

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Pour remaining sauce over noodles , cover with foil , and bake for 50 - 60 minutes.

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Remove foil and top with 1-1 / 2 cups mozzarella for last 5 minutes of baking.

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Let stand 15 minutes before slicing.

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Ingredients

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extra firm tofu, ricotta cheese, olive oil, oregano, basil, garlic, part-skim mozzarella cheese, parmesan cheese, no-boil lasagna noodles, spaghetti sauce