FILLING:

3 (1 lb.) cakes pressed tofu
1/2 c. chopped onion
3 cloves pressed garlic
2/3 c. chopped, cooked spinach
Pinch of nutmeg
1 tsp. salt
2 tbsp. dried parsley

Mash tofu to a Ricotta-like consistency; add all other ingredients and mix. Cook 12 lasagna noodles. Layer ingredients in oiled pan: one layer of noodles, one layer of filling, then a layer of your favorite sauce. Repeat 2 times.

Bake at 375 degrees for 1 hour. Serves 6-8.