This vegetarian lasagna is simple but delicious! My mom has been making this for our family and since before I can remember. You can customize this by adding vegetables and different cheeses, and it's easy to make gluten free or vegan.
Cook 12 - 15 lasagna noodles as per instructions on the box.
While noodles are cooking, drain the tofu package and mash it with your hands into as fine a pulp as possible.
Add in the sauce and mix. Leave about half a cup of sauce for a later step.
Shred the cheese. You should have quite a bit!
Once the lasagna noodles are finished cooking, drain and run under cool water so they don't burn your fingers.
Line the bottom of a rectangular pan with the leftover sauce and put on the first noodles. The pan should be wide enough so that three noodles fit side by side, and long enough so that the noodles fit lengthwise.
Spread some of the tofu-sauce mixture on top, followed by a bit of cheese. Try to save most of the cheese for the top layer. Cover with another layer of noodles.
Repeat this process until you have used up all of your tofu and sauce. Put one more layer of noodles on, and cover this with a thick layer of cheese.
Bake at 350 degrees for about 30 minutes or until the top is golden brown. Remove and let sit for 10 minutes before serving.