16-oz. whole grain lasagna noodles (whole wheat or brown rice)
5 cups spaghetti sauce (your favorite homemade or oil-free jarred)
1 cup water
2 cups tofu sausage crumbles
2 pkg. firm tofu, squeezed dry
Add water and sausage crumbles to the spaghetti sauce.
Crumble the tofu that has been squeezed dry into a large bowl.
Pour in the cheesy sauce and mix well. Taste for salt and adjust.
Put 1 cup of sauce in the bottom of a 13x9” casserole dish.
Add a layer of dry noodles, 1/3 of the tofu and cheesy sauce mixture, and repeat.
End with a layer of noodles covered with sauce.
Put parchment paper over lasagna, then a sheet of foil.
Wrap tightly and bake at 375 degrees for 50 minutes.
Remove cover and bake 5 minutes more.
Remove from oven and cover with parchment and foil.
Let stand at least 20 minutes before serving.