Fresh-Tomato Lasagna

Ingredients

• 0.5 teaspoon pepper black
• 12  lasagna noodles cooked
• 0.5 teaspoon basil dried
• 0.5 teaspoon marjoram dried
• 0.5 teaspoon thyme leaves dried
• 1 cup parsley fresh chopped
• 2  garlic cloves minced
• 4.5 cups onion chopped ( 3)
• 2 teaspoons oregano dried
• 2 ounces parmesan cheese fresh grated
• 8 ounces sharp provolone cheese shredded
• 15 ounce carton ricotta cheese fat-free
• 0.5 teaspoon salt 
• 12.3 ounce spicy tofu firm drained reduced-fat
• 3.5 pounds tomatoes peeled seeded chopped
• 12 ounce tomato paste italian-style canned

Equipment

• bowl
• oven
• baking pan
• potato masher
• dutch oven

Directions

1. To prepare sauce, heat a Dutch oven over medium-high heat until hot.
2. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally.
3. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
4. Preheat oven to 35
5. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
6. Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles.
7. Spread remaining sauce over noodles.
8. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano.
9. Bake at 350 for 45 minutes.
10. Let stand 10 minutes before serving.