1 lb. lasagna noodles, cooked
1 c. ricotta, cheese
1 c. tofu
1 lb. frozen spinach, broccoli or zucchini, thawed
1 tsp. basil
1 tsp. garlic
1 c. grated Romano cheese

TOMATO SAUCE:

1 med. onion, chopped
3 tbsp. olive oil
1 can tomato paste
1 tsp. basil
1 can tomato sauce
1 tsp. garlic
1 (22 oz.) can of tomatoes
1 tsp. oregano

For the tomato sauce, saute the onion in the olive oil. Add tomato paste, tomato sauce, tomatoes, basil, garlic, and oregano. Simmer on low medium heat for at least a half hour.

Grease well 2 (9 x 13 inch) pans. Combine the ricotta cheese and tofu. Layer lasagna noodles, ricotta cheese mixture, vegetables, spices, romano cheese and tomato sauce. Finish with a top layer of just lasagna noodles, cheese and sauce. Bake at 350 degrees for 30 to 40 minutes.