This is from "Home Matters", hosted by Susan Powers, on the Discovery Channel, around 2000.
1 pound soft tofu (we use silken semi-firm)
1/2 cup grated parmesan
3 garlic gloves, minced
2 tbsp. each minced fresh basil, thyme, and oregano, or 2 tsp. each dried
1/4 tsp. coarse salt
1/8 tsp. freshly ground black pepper
32 ounces homemade tomato sauce (recipe follows) or store bought tomato sauce
1/2 8-ounce package no-boil lasagna noodles (we prefer Barilla)
4 ounces fresh pre-washed baby spinach (2 cups)
8 ounces mozzarella, shredded (2 cups) (we use partial skim)
Heat over to 375 degrees F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.
Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top.Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Coo, cover and refrigerate up to one day ahead. Reheat at 325 degrees for 20 minutes or until knife inserted in the center come out hot.
3 tbsp. olive oil
1 large yellow onion, finely chopped (3/4 cup)
1 large carrot, finely chopped (3/4 cup)
1 large celery stalk, finely chopped (3/4 cup)
3 28-ounce cans whole tomatoes and their juice
1 tbsp. salt
2 tsp. dried oregano
1 tsp. sugar
Hope it works out.
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