1/2 pound lasagna noodles
1 pound extra firm tofu, drained and crumbled
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
extra virgin olive oil
1/4 teaspoon dried rosemary, crumbled
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 bunch of organic kale, washed, de-stemmed and chopped fine
1 14 1/2 oz. jar diced tomatoes
3/4 cup Dragonflys Bulk Dry Uncheese Mix (it's here on VegWeb)
1 cup very hot water
1 jar organic spaghetti sauce
Cook the noodles according to directions, drain and rinse in cool water.
While the noodles are cooking, swirl the oil in a large skillet and add onions, garlic, herbs, kale, tofu and a sprinkle of salt. Cook over a medium low heat, stirring occasionally, until the kitchen smells wonderful and the onions are soft and golden.
Preheat oven to 375.
Pour 1/2 the can of tomatoes and juice into a good sized lasagna pan. Sprinkle with salt and swirl a bit of olive oil over them. Put down one third of the noodles to cover the bottom of the pan. Spread 1/2 the tofu over the noodles, and pour almost 1/2 the jar of sauce evenly over it. Whisk the hot water into the uncheese and pour 1/2 over the sauce. Combine the canned tomatoes and the sauce. Put another layer of noodles down, then the rest of the tofu, then 1/2 of the sauce and tomatoes. Next comes the last of the noodles, then the rest of the sauce and finish by pouring the rest of the uncheese over it all.
Cover the pan with aluminum foil, place the pan on a large cookie sheet, and put in the 375 oven for 45 minutes. Take the foil off and cook for another 15 minutes. Let rest for 10 minutes if you can (my 16 year old never lasts that long), and eat.
This may be assembled the night before, making it a good dish to serve when you're having friends over. A good salad and maybe some garlic bread, and you have a wonderful, filling meal.