Claire Yabraian's Tofu Lasagna

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



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


1 lb. fresh tofu (mashed)

1 lb. ricotta

1 egg

1 tsp. salt

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)


1 jar organic spaghetti sauce (e.g., Muir Glen, Amys or Newmans Own)


c. grated Monterey Jack cheese (or other cheeses)




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 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.