I made this the first time a few years ago when trying to decrease the amount of meat we ate. We now don't make lasagna any other way, and both agree that it's better than the meaty version both our mothers make. I made this last night along with a fresh salad and homemade garlic bread.
1 lb firm tofu
1/2 cup grated Parmesan
2 tsp each dried basil, oregano and thyme
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
32 oz chunky tomato sauce
14 oz thick & zesty tomato sauce
6 lasagna noodles, cooked
2 large packages frozen chopped spinach
8 oz mushrooms, sliced
mozzarella cheese - shredded and sliced
Press tofu under heavy books for 15 minutes to remove excess moisture. In a food processor combine tofu, parmesan, eggs, spices, salt and pepper. Pulse until well combined. Mixture should resemble ricotta cheese in texture. Combine tomato sauces, season to taste.
In a 13x9" pan, add about 1 cup of sauce to bottom of pan. Layer 3 noodles. Add half the tofu mixture. Top with half the spinach, half the mushrooms, then a third of the sauce. Sprinkle mozzarella. Repeat the layers, ending with noodles, sauce and then layer the sliced mozzarella on top. Sprinkle top with italian herb mixture.
Preheat oven to 375F. Bake lasagna for 35-40 minutes until bubbly. Let stand 5 minutes before serving.
Wine Pairing: We had this with Poggi Valpolicella Ripasso 2002