Marla, there's a recipe for tofu lasagne on the White Wave website.  Here's
a copy:

 

Lasagna with Tofu

 

Ingredients:

1 1/2 to 2 pounds White Wave Firm Tofu 

1/4 cup olive oil 

1/8 cup fresh lemon juice 

1 teaspoon salt 

1 teaspoon oregano 

2 Tbsp. fresh minced basil, or 2 teaspoons dried basil 

8 ounces lasagna noodles (9 large) 

1 (32 ounce) jar Italian-style tomato sauce 

1 cup grated soy or dairy mozzarella 

1/3 cup black olives, sliced, for garnish (optional) 

 

 

 

 

 

Instructions:

Press the tofu to remove excess water by wrapping in a clean towel and
placing a heavy pan on top for 10 to 15 minutes. After the tofu is pressed,
combine it with the oil, lemon juice, salt, oregano and basil in a food
processor or with a potato masher. Cook the lasagna noodles until tender but
firm. 

 

Preheat the oven to 350ºF. Lightly oil a 9 x 13 inch casserole or baking pan
 Cover the bottom of the dish with a third of the sauce. Add a third of the
noodles, and spread with half the tofu mixture and half of the remaining
sauce. Add another third of the noodles, the remaining tofu, the remaining
noodles, then the remaining sauce. Top with the grated mozzarella and black
olives, if desired. Cover the pan and bake for 20 minutes, then bake 20 more
minutes uncovered.

 

Nutrition Information:

Per serving: Calories 396, Total Protein 27g, Soy Protein 20g, Fat 18g, 

Carbohydrates 35g, Calcium 244mg, Fiber 8g, Sodium 429mg 

 

Serving Size: 8

Preparation Time: 25 minutes

Cooking Time: 50 minutes