Lasagna

Ah, yes, Lasagna... perhaps the most anxiety-filled dish for vegans, dairy-allergy, and egg-allergy sufferers alike.  Well, prepare right now to have your socks knocked off!  Even my meat and dairy-loving parents from Wyoming asked me for this recipe after I made it during one their [Suprise! We're in town!] visits.

This dish can be made vegan, or not, depending on your food preference.  Serve it with a mixed green salad, side of steamed broccoli, and some garlic bread.  Yummy!

INGREDIENTS:
1-1/2 to 2 pounds Firm Tofu
1/4 cup olive oil
1/8 cup fresh lemon juice
1 teaspoon salt
1 teaspoon oregano
2 Tablespoons fresh minced basil (I add twice this amount because I'm a basil fanatic!)
Lasagna Noodles
1 jar Italian-style tomato sauce (your favorite spaghetti sauce)

OPTIONAL:  1 regular size roll of Jimmy Dean All-Natural sausage (no nitrates or preservatives!)

DIRECTIONS:

1. If making a meat version, fry the Jimmy Dean sausage until cooked.  Combine with the tomato sauce and simmer while putting together your other ingredients.
2. Press Tofu to remove excess water by wrapping in a clean towel and placing a heavy pan on top for 10 to 15 minutes.  After pressed, combine with oil, lemon juice, salt, oregano, and basil.  Smash with a potato masher.
3. Lightly oil casserole pan.  Cover bottom of dish with a little sauce to prevent noodles from sticking.  Layer the noodles, sauce, and tofu mixture.  Continue the layering process until ingredients are gone.  Make sure you end with the tomato sauce mixture on top.
4. Cover the pan with foil and bake for 20 minutes, then bake for 20 minutes uncovered.  Bake @ 350 degrees.