Ingredients
8 lasagna noodles (½ pound)
1 ounce fresh basil, chopped
1 small onion, chopped
2 cloves garlic, minced
1 pound firm tofu
3 tablespoons GeniSoy Natural Protein Powder
1 (26 ounce) jar pasta sauce
½ cup soy Parmesan

Directions
Boil the noodles in salt water until all dente, drain, rinse, and drain again.
Preheat the oven to 350 degrees F.
Chop the basil, onion, and garlic in a food processor.
Add the tofu, lemon juice, salt, nutritional yeast, and protein powder, and process until it is the consistency of ricotta cheese.
Pour half of the pasta sauce over the bottom of a 2-quart baking dish.
Lay half of the noodles over the sauce.
Spread the tofu mixture over the noodles, cover with the rest of the noodles, then spread the remaining pasta sauce over the top.
Sprinkle the soy Parmesan over the top
Bake for 35 to 45 minutes until bubbling.

Yield: 4 servings