• 1 small onion, diced into
• 2 Tab. water.
• Let simmer for about 5 min.
• 3 cups tofu, extra firm/water packed

• Remove the excess water from it, either by putting it into cheese cloth and wringing it, or by squeezing it in your hands.
• Mash the tofu up with your hands into small cottage cheese like pieces into a bowl

add:

• 1 ½ Tab. Chicken Style Seasoning
• 1 ½ tsp. Italian Seasoning
• 1 tsp. salt
• 2 tsp. dried basil
• The simmered onion
• 2 10oz. pkgs. frozen chopped spinach that has been thawed and drained.

and then

• Mix all these ingredients together thoroughly and set aside.
• Blend all ingredients until smooth.

To assemble the lasagna:

• Use a 9x13 casserole dish lightly spray with non-stick spray.
• Ladle in 1 ½ cups of good quality pasta sauce and spread over bottom of dish.
• Place uncooked lasagna noodles length-wise in dish and spread about 3 cups of the tofu filling on top of them.
• Spread pasta sauce over the tofu mixture.
• Pour some of the tahini cheese over this and add another layer of the noodles.
• Keep repeating until you have three layers.
• Top it off with sprinkling Soy Parmesan Cheese on top.
• Cover with foil and bake for 1 hour.
• Remove foil and let the steam evaporate for at least 15 min. This will be easier to cut if you do.