Dairy Free Lasagna

• 1 box 12 Ounce Mori-Nu Silken Firm Tofu
• 1 whole Egg Or Egg Replacer Equivalent
• 2 teaspoons Dried Italian Seasoning Blend
• 1 clove Garlic, Minced
• 2 Tablespoons Fresh Parsley, Chopped
• 2 jars Spaghetti Sauce (27 Ounce Jar)
• 1 bag 12 Ounce MorningStar Farms Meal Starters Sausage Style Recipe Crumbles (optional)
• 4 cups Soy Mozzarella Cheese, Shredded
• 1/2 cups Galaxy Nutritional Foods Veggie Grated Topping Parmesan Flavor
• 1 box No Boil Lasagna Noodles (9 Ounce)

1. Combine tofu, eggs and seasonings.
2. Combine the sausage crumbles (if using) with the spaghetti sauce.
3. Layer as follows in a 13 x 9 baking dish (I usually coat it with PAM or Crisco):
4. 1 1/2 cups sauce mixture 4 noodles (overlapping slightly is okay) 1/3 of tofu mixture 1/3 of soy mozzarella 1/3 of soy Parmesan
5. Repeat layers until all is used up.
6. You may have left over noodles depending on the brand.
7. If it seems a little dry, you can add a small can of tomato sauce or put a little water in the spaghetti jars and shake before adding to the pan, but be carefulyou dont want it too wet.
8. Bake at 375F for 50 to 60 minutes wrapped tightly in foil.
9. Uncover and continue to cook until bubbly.
10. Note: The seasonings added to the tofu can be adjusted to suit your taste.
11. I usually dont even measure them.
12. Also, I always buy block soy cheese and shred it myselfit tastes and melts better.
13. If you want more of the cheesy filling just double the Tofu mixture and increase the shredded Soy Mozarella to suit your taste.

silken, egg, clove garlic, fresh parsley, sausage, mozzarella cheese, galaxy nutritional foods, no boil lasagna noodles

Taken from tastykitchen.com/recipes/main-courses/dairy-free-lasagna/ (may not work)