So let me tell you something - as much as I want to be a good vegetarian and embrace tofu, I just can't. There's something about the texture of tofu that I just can't handle. So unless it's heavily disguised in something else, I probably won't touch it. It's sort of sad, too, since it's so good for you, and very high in protein.
This is one way that I could eat it all the time without even hesitating. I promise you that it's almost impossible to discern the difference between ricotta and tofu, and the spinach, onion, and spices only make it better. I've served this to a few people who had no idea it was tofu until I told them, and I urge you tofu-phobes to give this a try.
This filling is the same as my Stuffed Shells recipe, and can be used either in this lasagna or stuffed into large shells.
1 box no-cook lasagna sheets
2 jars of your favorite marinara sauce
1 (15oz) pkg extra firm tofu, drained
1/2 medium onion, chopped
1 (10 oz) container frozen chopped spinach, thawed and drained
1/4 c fresh basil leaves, chopped
1 tbsp italian seasoning
1 1/2 tbsp minced garlic
2 tbsp olive oil
1/2 tsp salt
freshly cracked pepper
1 c shredded cheese (I used an Italian blend)
Extra cheese for the top
Preheat oven to 375. In food processor, process tofu until in small bits. Place in large bowl, and stir in remaining filling ingredients. In large greased 13x9 baking dish, layer sauce, noodles, filling, cheese, and repeat to fill pan. (It is important to note that no-cook noodles will expand when cooking, so don't allow them to overlap or touch the side of the pan). Cover with remaining sauce and cheese, and place into preheated oven. Allow to bake 30-40 minutes, until cheese and sauce is bubbly. Allow to rest for a few minutes before serving.