Dairy Free Lasagna

Combine tofu, eggs and seasonings.

Combine the sausage crumbles (if using) with the spaghetti sauce.

Layer as follows in a 13 x 9 baking dish (I usually coat it with PAM or Crisco):

1 ½ cups sauce mixture
4 noodles (overlapping slightly is okay)
1/3 of tofu mixture
1/3 of soy mozzarella
1/3 of soy Parmesan

Repeat layers until all is used up. You may have left over noodles depending on the brand. 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 careful—you don’t want it too wet.

Bake at 375F for 50 to 60 minutes wrapped tightly in foil. Uncover and continue to cook until bubbly.

Note: The seasonings added to the tofu can be adjusted to suit your taste. I usually don’t even measure them. Also, I always buy block soy cheese and shred it myself—it tastes and melts better. If you want more of the “cheesy” filling just double the Tofu mixture and increase the shredded Soy Mozarella to suit your taste.