1 26-oz. jar spaghetti sauce- may add salsa â€œto spice it upâ€�
1 cup water
1 box lasagna noodles
Place tofu in a mixing bowl, mash and add 11â�„4 cup of Cashew Pimento Cheese Sauce, drained cooked greens, the onion powder, basil and garlic powder.
Cover bottom of casserole dish with a layer of spaghetti sauce. Then mix 1â�„2 cup water the remaining spaghetti sauce. Lay dry lasagna noodles side by side in the casserole dish, leaving about 1â�„2 inch space between them because they will expand as set in the sauce. Cover the noodles with another layer of sauce. Then spoon a layer of tofu mixture on top of the noodles. Continue layering sauce, tofu mixture and noodles until dish is almost full.
Cover with plastic wrap and place in refrigerator overnight. The next day change the plastic wrap to foil and bake at 375 degrees for 50 minutes to one hour and 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)