Tofu Lasagna

This recipe was in the Nov 3, Houston Post's food section in an article on
tofu. The intro says it was adapted from _Tofu Cookery_ by Louise Hagler
(The Book Publishing Company, $14.95). It was a bit runny when I made it
last night (but quite tasty), and the next time, I think I'll use half
tofu and half LF cottage cheese or even mashed potato. This is a lot of
tofu, so look for a brand with the lowest fat you can find (mine had 8g/lb).

LASAGNA

3.5 to 4 cups spaghetti sauce
1.5 lbs firm tofu
1/4 cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or 1/2 tsp garlic salt (I used 3 large cloves)
1/2 lb lasagna noodles cooked to package directions

Preheat oven to 350 deg F

In a food processor or blender, 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. Serves 8 to 10.