1 lb. lasagna noodles, wheat or brown rice
6-8 cups of prepared marinara sauce
1- 16 oz. extra firm tofu, mashed
1- 8 oz. container Tofutti sour cream
1 cup vegan mayonnaise or vegenaise
1 tablespoon lemon juice
2 tablespoons onion powder
1/2 teaspoon salt
1 tablespoon granulated garlic
2 tablespoons parsley
2 tablespoons pizza seasoning
1 tablespoon basil
1/4 cup prepared Parmesan style cheese
Preheat oven to 350° Step 1. In a medium bowl add tofu and mash. Add vegan mayonnaise or vegenaise, sour cream, lemon juice, onion powder, garlic granules, parsley, pizza seasoning and basil. Mix all the ingredients together with tofu. Step 2. In a sprayed lasagna pan, cover bottom with marina- ra sauce, about 2-3 cups. Place one layer of lasagna noodles side by side over sauce. Pour a little sauce over noodles. Using a spatula spread a layer of tofu mixture over the top of the noodles. Start over again with lasagna noodles and tofu mixture, keep layering about 3 layers. Make sure you end with the sauce. Cover and bake in oven for 45 minutes. Take the cover off and add the Parmesan style cheese. Let set in oven for about 15 minutes with oven off.
Depending upon the depth and width of your pan you can usually make three layers. Make sure you cover the top layer with additional sauce as to not dry out while cooking. If additional sauce is needed after baking, leave a little sauce out to pour over the top and then add Parmesan style cheese before serving.