Vegan Lasagna I

Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil.

Place the onions in the saucepan and saute them until they are soft, about 5 minutes.

Add the garlic; cook 5 minutes more.

Place the tomatoes, tomato paste, basil and parsley in the saucepan.

Stir well, turn the heat to low and let the sauce simmer covered for 1 hour.

Add the salt and pepper.

While the sauce is cooking bring a large kettle of salted water to a boil.

Boil the lasagna noodles for 9 minutes, then drain and rinse well.

Preheat the oven to 400 degrees F (200 degrees C).

Place the tofu blocks in a large bowl.

Add the garlic, basil and parsley.

Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers.

Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan.

Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles.

Distribute the spinach evenly over the tofu.

Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles.

Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.

Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.

Cover the pan with foil and bake the lasagna for 30 minutes.

Serve hot and enjoy.