Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.

Ingredients:

12 ounces firm tofu (pressed)

8 ounces (1 cup) spaghetti meat sauce

2 cups shredded mozzarella cheese (8 ounces = 225g)

½ cup grated Parmesan cheese

1 tablespoon minced parsley

4 ½ – 5 ounces lasagna noodles.

2 eggs

¼ teaspoon each salt & pepper

1/8 teaspoon ground nutmeg

2 tablespoons milk

Preparation:

Mix well-pressed tofu with last 4 ingredients beat until smooth.

Add spaghetti meat sauce, minced parsley, and 1 cup of shredded mozzarella cheese.  Cook lasagna noodles as directed on package; drain.  Spread about 1/3 of tofu mixture in bottom of ungreased oblong baking dish.  Layer ½ of the lasagna, ½ of remaining tofu mixture and 1 cup mozzarella cheese: Repeat.  Sprinkle with Parmesan cheese.  Bake in 350 degree oven for 25 – 35 minutes, or until hot and bubbly.  Let stand 10 minutes before cutting.

Makes 4 Servings