- 1 pound [454 g] bean curd
- 1 teaspoon [5 mL] garlic powder
- 2 or 3 cloves garlic, minced
- 1 tablespoon [15 mL] chopped parsley
- 1 tablespoon [15 mL] basil
- 1 tablespoon [15 mL] thyme
- Salt and pepper, to taste
- 4 cups [1 L] Italian-style tomato sauce
- 1 pound [454 g] lasagna noodles, boiled
- 1 cup [225 g] grated Mozzarella cheese
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- Puree bean curd.
- Into a bowl, mix together pureed bean curd, garlic powder, minced garlic, chopped parsley, basil, thyme, salt, pepper and Italian-style tomato sauce.
- Into a greased pan, arrange 1 layer boiled lasagna noodles; spread with a layer bean curd mixture.
- Repeat layers with remaining ingredients, except grated Mozzarella cheese.
- Sprinkle all over with grated Mozzarella cheese.
- Bake into a preheated 350°F [180°C] oven, for 30 minutes.
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