Lasagna

56 oz. tomato sauce
1-1/2 pounds (dry) protein enriched lasagna noodles,
cooked and drained
16 oz. Tofu
8 oz. soy mozzarella, shredded
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper


Preheat oven to 350 degrees F.
Mix Tofu with mozzarella, basil, parsley, oregano, salt,
and black pepper. Cook the lasagna noodles, drain, and
rinse with cold water. Layer ingredients into a 15 x 10 x 2
pyrex casserole, starting with sauce, then noodles, and
Tofu mixture, ending in a layer of sauce. Bake for 40
minutes. Serves 6.