What We Had For Dinner, Day 13

Cheesy Lasagna -Vegetarian Style

preheat oven to 375 degrees

12 lasagna noodles

1 quart crushed or whole tomatoes 
with juice
2 TBS fresh basil
1/2 onion, chopped fine
2 cloves garlic, minced

1 package tofu, pressed and crumbled
1 egg, beaten (optional)
1 8oz. package non-diary, 
mozzarella style Daiya cheese 
or 8 oz. shredded mozzarella
1 TBS fresh parsley
1 TBS fresh basil
1/2 - 1 tsp salt

Cook lasagna noodles according to pkg. directions.

Cook tomatoes with basil, onion and garlic and simmer until onion is translucent. Set aside.

Crumble tofu into a medium bowl. Add egg, 1/2 package (4 oz.) cheese, parsley, basil, salt and mix well. Use in place of ricotta cheese)

In a 9 X13 inch baking dish, layer sauce, noodles, tofu mixture; repeat. Top with remaining sauce and cheese. Bake covered in a 375 degree oven for 30 minutes. Uncover for 15 minutes more. 

Serves 6-10