How to Make Sneaky Tofu Lasagna
Why is it called “sneaky?” Usually those consuming it do not even know it has tofu it in, which is a good thing if you are feeding it to someone who thinks they do not like tofu. Sneaky also because if you are serving to someone who does not care for lasagna, you can tell them it is an Italian Tofu Casserole. There are variations given to accommodate different tastes, but please do not omit the tofu.
Here is what you need:
One package Lasagna noodles
One package firm Tofu
1 ½ lbs ground sirloin (If you do not eat meat, keep reading) 
¼ lb Myzithra cheese grated
¾ lb Feta cheese crumbled
32 oz plus of crushed tomatoes
4 large garlic cloves chopped finely
Basil
Oregano
Olive oil
Here are some explanations and suggestions:
You can substitute the noodles with eggplant if so desired. Cut it lengthwise about ¼ inch thick and let it dry out a bit by placing in a colander for 30 minutes. You may replace the beef if you do not want meat, and you can also use ground turkey. Using chopped eggplant or zucchini can be used instead of any meat. Myzithra cheese used to be hard to find, but now it is available at larger health food stores. It is a Greek cheese that can be used in a lot of recipes, so it is worth locating. You will need about 2 quarts of the tomato mixture. This can be varied depending on your choice. I have used fresh tomatoes, canned crushed and even tomato puree. After adding some water you need to end up with 2 quarts, and I like mine fairly strong. I try to use fresh basil and oregano. That means you need to chop up fine, and you need about ¼ cup each, more according to your tastes. If you use dry versions, cut amounts by one third.
Cook garlic and onion in olive oil until tender. Brown your ground sirloin and drain. Using a blender, make 2 quarts of liquid sauce with whatever form of tomatoes and water, usually works best doing two times, especially to prevent the blender from getting too full. Combine all of the above with basil and oregano and heat up to a mild boil, and then simmer for at least 30 minutes to enhance flavor. Do not overheat as that tends to shrink the amount.
Cover the bottom of a 9″ by 13″ pan with a light layer of sauce, followed with one layer of uncooked noodles. Slice the tofu into thin slices and layer that on top of noodles, and cover with another helping of sauce. Next, do another layer of noodles and top with all the Feta cheese and the remainder of the sauce. Sprinkle all the Myzithra cheese on top. Cover and bake at 350 for an hour. Let it sit for about 20 minutes to cool and set up a bit.
This keeps well in the fridge for a few days which makes for great lunches. Also, I often make double sauce so it is ready in the freezer to use next time. You can add some mushrooms when you thaw it and use as a tasty spaghetti sauce as well. Feel free to get creative with your sauce by spicing it up anyway you want. But promise me you will not substitute anything for the tofu or cheeses. That is what makes it so different, and it is a favorite around our house.
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