Tofu Lasagna

Yield: 8

Ingredients

1 1/2-2	lbs.	Firm Tofu

1/4	cup	olive oil

1/8	cup	fresh lemon juice

1	teaspoon	salt

1	teaspoon	oregano

2	tablespoons	fresh minced basil, or 2 teaspoons dried basil

8	ounces	lasagna noodles (9 large)

1	jar	(32 oz.) Italian-style tomato sauce

1	cup	grated soy or dairy mozzarella

1/3	cup	black olives, sliced, for garnish (optional)

Nutrition Facts

Yield: 8

Approximate Nutrient Content per serving:

Calories:	396
Calories From Fat:	162
Total Fat:	18g
Sodium:	429mg
Total Carbohydrates:	35g
Protein:	27g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Press the tofu to remove excess water by wrapping in a clean towel and placing a heavy pan on top for 10 to 15 minutes. After the tofu is pressed, combine it with the oil, lemon juice, salt, oregano and basil in a food processor or with a potato masher. Cook the lasagna noodles until tender but firm.

Preheat the oven to 350 F. Lightly oil a 9x13 inch casserole or baking pan. Cover the bottom of the dish with a third of the sauce. Add a third of the noodles and spread with half the tofu mixture and half of the remaining sauce. Add another third of the noodles, the remainng tofu, the remaining noodles, then the remaining sauce. Top with the grated mozzarella and black olives, if desired. Cover the pan and bake for 20 minutes, then bake 20 more minutes uncovered.

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