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Everybody's Favorite Lasagna

This recipe is a great way to introduce tofu to family and friends. If you like a "meaty" tomato sauce, add some frozen soy "crumbles" (ground beef alternative) or some reconstituted TVP (textured vegetable protein) to your tomato sauce.

Ingredients

• 1 pound soft tofu, drained and patted dry
• 1 pound firm tofu, drained and patted dry
• 1/ 4 cup minced fresh parsley
• Salt and freshly ground pepper to taste
• 3 cups Fresh Tomato Sauce
• 1 1/2 cups ground beef alternative or TVP (optional)
• 1 pound lasagna noodles, cooked al dente and drained
• 1 cup shredded soy mozzarella

Method

1. Preheat the oven to 350^oF.

2. Put the tofu in a large bowl and crumble.

3. Add the parsley, salt, and pepper and mix well.

4. Taste and adjust the seasoning.

5. Spread a layer of tomato sauce in the bottom of a 4-quart rectangular baking dish.

6. Top with a layer of noodles.

7. Top the noodles with a layer of tofu filling.

8. Repeat with another layer of noodles and top with more sauce.

9. Add a layer of ground beef alternative or textured vegetable protein, if using.

10. Repeat the layering process with the remaining filling, noodles, and sauce.

11. Sprinkle the soy mozzarella on top.

12. Bake for 45 minutes, or until bubbly.

13. Remove from the oven and let sit for 5 minutes before cutting.

ROBIN ROBERTSON is the author of five cookbooks: 366 Healthful Ways to Cook Tofu and Other Meat Alternatives, 366 Simply Delicious Dairy-Free Recipes, The Soy Gourmet, Some Like It Hot, and The Vegetarian Chili Cookbook. She writes a weekly newspaper column on vegetarian cooking and is a Vegetarian Times contributor. 
JON ROBERTSON is the author of The Golden Thread of Oneness: A journey Inward to the Universal Consciousness. He is the senior writer and editor at A.R.E. Press. This recipe was excerpted with permission from The Sacred Kitchen, ©1999, published by New World Library, www.nwlib.com. Toll free ordering number for New World Library,  800-972-6657 Ext. 52. 

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