3.5 to 4 cups spaghetti sauce
1.5 lbs firm tofu
1/4 cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or 1/2 tsp garlic salt (I used 3 large cloves)
1/2 lb lasagna noodles cooked to package directions
In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
Start making layers in a 9" x 13" baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a
layer of half of the tofu filling. Continue in the same order,
using half the remaining sauce, noodles, the remaining tofu filling,
ending with the remaining spaghetti sauce.
Bake for about 30 minutes at 350F. Serves 8 to 10.