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1
Make the sauce: In a large, heavy saucepan over medium heat, heat the extra virgin olive oil.
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2
Add in the onions, and saute/fry them till they are soft, about 5 min.
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3
Add in the garlic and cook 5 min more.
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4
Then add in the tomatoes, juice and all, along with the tomato paste, basil, and parsley.
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5
Stir well, turn the heat to low, and let the sauce simmer for 1 hour.
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6
Add in the salt & pepper.
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7
While the sauce is cooking, bring a large kettle of salted water to a boil.
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8
Boil the lasagna noodles for 9 min, then drain and rinse them well.
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9
Preheat the oven to 400 F. Place the tofu blocks in a large bowl.
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10
Add in the garlic, basil, parsley, and oregano.
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11
Add in the salt & pepper, and mash all the ingredients together by squeezing pcs of tofu through your fingers.
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12
Continue till the ingredients are well-mixed.
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13
If you are using fresh spinach, bring 1/2 c. water to a boil in a large stockpot.
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14
Add in the spinach, cover the pot, and boil the spinach for 3 min.
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15
Invert the pot over a colander and let the spinach drain for 1-2 min.
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16
Assemble the lasagna: Spread 1 c. of the tomato sauce in the bottom of a 9x13-inch baking dish.
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17
Add in a single layer of lasagna noodles, and sprinkle one-third of the tofu mix over the noodles.
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18
If you are using fresh or possibly frzn spinach, distribute it over the tofu.
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19
Next, ladle on about 1 1/2 c. of tomato sauce, and top it with another layer of the noodles.
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20
Then sprinkle another one-third of the tofu mix over the noodles, top the tofu with 1 1/2 c. tomato sauce, and place a final layer of noodles over the tomato sauce.
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21
Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.
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22
Cover the pan with foil, and bake the lasagna for 30 min.
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23
Serve warm.
