1 lb. mozzarella cheese
1 lb. ricotta or cottage cheese
1/2 pkg. tofu (frozen)
1/2 c. parsley
1-2 tbsp. milk
Lasagna noodles
Your favorite spaghetti sauce (without meat)

While noodles are cooking, rinse the thawed tofu (wring it out like a sponge). Chop it finely and place it in blender with parsley, ricotta (or cottage cheese) and milk. Blend until smooth (you will need to stop and start the blender and use a spatula). Slice mozzarella thinly.

Place in layers in a rectangular pan, first lasagna, then tomato sauce, mozzarella, ricotta; repeat until ingredients are gone. Bake at 350 degrees for 40 minutes. Let stand 10 minutes.

When you buy tofu, rinse and divide it into 2 parts; wrap each in plastic wrap and freeze. Take it out to thaw the morning you plan to use it.