Bet You Can'T Tell Lasagne

Preheat oven to 350 degrees F.
In a medium saucepan, bring the 2 cups water to a boil over high heat. Meanwhile, crumble or chop the tofu into small chunks (do not mash!). When the water boils, add the bullion and stir until dissolved. Add the tofu and reduce heat to a simmer (medium-low). Cook 10-15 minutes, stirring occasionally.
While the tofu is simmering, heat the olive oil over medium-high heat in a frying pan. When hot, add the chopped onions and saute until translucent (if onion begins to brown, reduce heat). When onions are tender, add the spaghetti sauce and drained tomatoes. Reduce heat to medium-low, stir to combine and heat through.
Drain tofu, discarding the bullion liquid. Add tofu to tomato sauce mixture and stir to combine.
Line 9"x13" glass pan with foil (for easy cleanup) or spray with non-stick spray. Spread one-third of the tomato mixture in the bottom of the pan. Layer one-half of the lasagne noodles on top of the tomato mixture. Layer 8 oz. of ricotta cheese over the noodles and sprinkle with 1 Tbsp. of dry parsley. Add about one-half of the shredded mozzarella and one-half of the Parmesan. Repeat layers of tomato sauce, lasagne noodles, ricotta cheese, parsley, and shredded mozzarella, ending with the remaining sauce and leftover parmesan cheese.
Bake (covered with foil) in 350 degree oven for 45-55 minutes. Remove from oven, uncover, and let set for at least 10 minutes prior to cutting and serving.