Ingredients: 2 8 or 9 ounce packages of lasagna noodles (cook to the consistency that you prefer) 1 10 ounce package of frozen chopped spinach, thawed 1 14 ounce package of extra-firm tofu 1 teaspoon garlic powder 1 teaspoon onion salt 1 teaspoon basil 1 teaspoon oregano 1 Gimme Lean Sausage Style or 2 cups of dry textured vegetable protein (TVP) with 2 cups of boiling water 4 cups Moo-Free Cheese Sauce 5 cups of tomato sauce

Recipe: Cook the lasagna noodles according to package instructions.

Preheat the oven to 375°F.

Drain and then mash the tofu in a mixing bowl. Add the thawed spinach, garlic powder, onion salt, basil, and oregano.

Cut the Gimme Lean Sausage Style into 1/4-inch slices or, if using TVP, soak it in the 2 cups of boiling water.

Lightly oil the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on half of the spinach-tofu mixture. Then pour 1 cup of Moo-Free Cheese Sauce and 1 cup of tomato sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and half of the Gimme Lean slices or 1 cup of the reconstituted TVP. Then pour 1 cup each of the "cheese" and tomato sauces. Add a fourth layer of noodles (cook to the consistency that you prefer) , the rest of the Gimme Lean or TVP, and 1 cup each of the two sauces. Top with a final layer of noodles and the last cup of tomato sauce.

Wrap the pan tightly with tin foil and bake for 35 to 45 minutes, until the sauce is bubbling. Then uncover and bake for an additional 5 minutes. Serve warm.