2 lbs. Nasoya Tofu
1 lb. lasagne noodles
1 1/2 qts. Italian tomato sauce
1 1/2 lbs. spinach (2 c. when chopped & packed)
3 eggs, beaten
1/4 lb. grated Parmesan or Romano cheese
1/4 lb. Mozzarella cheese
1 to 2 onions or 1 tsp. onion powder
1 to 2 cloves garlic or 1/2 tsp. garlic powder
1 to 2 tbsp. vegetable oil
2 to 3 tbsp. chopped fresh parsley or dried parsley flakes, or chives
Salt & pepper

Wash and chop spinach. Dice onion and saute it lightly with the minced garlic. Combine the Tofu, Parmesan cheese (or Romano), spinach, sauteed onion and garlic, beaten eggs, and mix well. Season with salt and pepper to taste. Also add some chopped parsley. Cook the lasagne noodles and grate the Mozzarella cheese. Oil a baking dish. Arrange a layer of lasagne noodles in the bottom, then spread on a layer of the Tofu mixture and cover it smoothly with the tomato sauce. Repeat these layers, sprinkling on the grated Mozzarella cheese in between each one, until everything is used up. Be sure to end with sauce on top, regardless of what is beneath it. Cover the baking pan with aluminum foil. Bake at 350 degrees for 40 minutes. Then remove foil and bake it for another 10 to 15 minutes uncovered. Serve with herb bread or garlic toast and a very green, very crisp salad.

Serves 10 to 12.