Claire Yabraian's Tofu Lasagna
(Jerry saysJ fresh or homemade noodles make a bigger difference in lasagna than in any other pasta dish)
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.
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.