Instructions: Preheat oven to 350 deg F In a food processor or blender (I mix by hand and it works just fine), puree to a fine grainy ricotta-like texture the tofu, lemon juice, basil, honey, salt, and garlic (or garlic salt). Start making layers in a 9" x 13" baking dish, starting with a thin layer of spaghetti sauce, then a layer of cooked noodles, then a layer of half of the tofu filling. Continue in the same order, using half the remaining sauce, noodles, the remaining tofu filling, ending with the remaining spaghetti sauce (I put one more layer of noodles on top of the last of the filling, then the remaining spaghetti sauce; i.e., sauce, noodles, filling, sauce, noodles, filling, noodles, sauce). Bake for about 30 minutes.

Note: If you are LAZY LOL and dont like having to pre-cook the lasagna noodles, make the sauce a little watery, and not too chunky, and put the pasta in uncooked, beginning with sauce. Because its uncooked, cook it for 40 minutes and it slices up really nice if you let it stand for 10 - 15 minutes after cooking. Also you can make it in a loaf pan (9 x 4 x 4 I think). Its a great dish to hide veggies in (finely grated carrot, zucchini, turnip etc, or even a layer of spinach). You can mix the "cheese" mixture by hand in a large bowl rather than with a food processor, but to each his/her own.

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