Recipe for Lasagna with Tofu 
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Yield:
6
Ingredients:
Amount Ingredient
4 med potatoes
4 cup tomato sauce
1 tbl Italian seasoning
20 oz firm tofu lowfat (IE Mori-Nu)
1/4 cup lemon juice
4 tsp dried oregano
4 tsp dried basil
3 x cloves garlic minced
6 cup collard greens washed and dried freshly shredded (6-8) or spinach
Instructions:
Instructions: Boil potatoes whole until soft and let cool. Meanwhile, mix tomato sauce with Italian seasoning. With a fork, whip tofu, lemon juice, oregano, basil, and garlic until smooth. To assemble lasagna, cover the bottom of a
9*13 inch pan with 1/3 of the tomato sauce. Cover with 2 potatoes, very thinly sliced. Layer with 1/2 of the tofu mixture, the collard greens, 1/3
of the tomato sauce. Finish with another layer of potatoes, and the remaining tofu mixture and tomato sauce. Top with soy cheese. Bake at 375
for 45 minutes. Let stand for 15 minutes.

(When I made this recipe, the soy cheese browned a little too much. You want to bake for 10-20 minutes before putting it on.)

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