Fresh-Tomato Lasagna

• Sauce:
• 4 1/2 cups chopped onion (about 3)
• 2 garlic cloves, minced
• 6 cups chopped seeded peeled tomato (about 3 1/2 pounds)
• 1 cup chopped fresh parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon black pepper
• 2 (6-ounce) cans Italian-style tomato paste
• Filling:
• 1/2 teaspoon dried basil
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 (12.3-ounce) package reduced-fat firm tofu, drained
• Remaining ingredients:
• Cooking spray
• 12 cooked lasagna noodles
• 2 cups (8 ounces) shredded sharp provolone cheese
• 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

1. To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
2. Preheat oven to 350u0b0.
3. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
4. Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350u0b0 for 45 minutes. Let stand 10 minutes before serving.

onion, garlic, tomato, parsley, oregano, salt, thyme, marjoram, black pepper, italianstyle, filling, basil, ricotta cheese, firm tofu, remaining ingredients, cooking spray, noodles, provolone cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/fresh-tomato-lasagna (may not work)