Claire Yabraian's Tofu Lasagna

(Jerry saysJ fresh or homemade noodles make a bigger difference in lasagna than in any other pasta dish)

Ingredients:

1 package fresh Lasagna noodles (Or buy the dry noodles and cook them) (12 oz.)

Filling

1 lb. fresh tofu (mashed)

1 lb. ricotta

1 egg

1 tsp. salt

¾ c. (2 oz.) grated Parmesan cheese

2 c. grated Monterey Jack cheese (or other cheeses)

(Note: lightly cooked vegetables, e.g., broccoli, carrots, zucchini, squash, spinach, etc. can be added as another layer)

Sauce

1 jar organic spaghetti sauce (e.g., Muir Glen, Amy’s or Newman’s Own)

Topping

½ c. grated Monterey Jack cheese (or other cheeses)

Preparation:

Cook noodles (if necessary, see above) Set aside.

Mix well the tofu, ricotta, egg, salt and Parmesan for the filling.

Stir in the Monterey Jack cheese.

Lightly oil a 9 x 13” baking dish.

Spread ¼ of the sauce in dish.

Cover with 1/3 of the noodles (about 7), overlapping where necessary.

Spread 1/3 of the filling on top.

Repeat twice.

Top with remainder of the sauce.

Sprinkle with the Monterrey Jack (or other cheeses).

Bake at 350 degrees for 40-45 minutes until bubbly.

Let sit for 10 minutes before cutting.