Vegan Lasagna

SAUCE:
2 tbsp olive oil
1 1/2 cup chopped onions
3 tbsp minced garlic
2 cans (28 oz each) peeled plum tomatoes, (7 cups)
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 tsp salt, (or to taste)
1 tsp freshly ground black pepper
1 lb dry lasagna noodles

TOFU FILLING:
2 pkgs (16 oz each) firm tofu
2 tbsp minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, (preferably Italian)
1 tbsp chopped fresh oregano, (or 1 tsp dried)
1/2 tsp salt, (or to taste) freshly ground black pepper to taste
2 lb fresh spinach, (optional) OR, large stems removed
3 pkgs. (10 oz each) frozen spinach, (optional), thawed & drained

Make the sauce:
In a large, heavy saucepan over medium heat, heat the olive oil. Add the onions, and saute them until they are soft, about 5 minutes.

Add the garlic and cook 5 minutes more.

Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley. Stir well, turn the heat to low, and let the sauce simmer for 1 hour. Add the salt and pepper.

While the sauce is cooking, bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse them well.

Preheat the oven to 400 F.

Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, and oregano. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Continue until the ingredients are well-mixed.

If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot. Add the spinach, cover the pot, and boil the spinach for 3 minutes. Invert the pot over a colander and let the spinach drain for 1-2 minutes.

Assemble the lasagna:
Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking dish. Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles. If you are using fresh or frozen spinach, distribute it over the tofu. Next, ladle on about 1 1/2 cups of tomato sauce, and top it with another layer of the noodles. Then sprinkle another one-third of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.

Cover the pan with foil, and bake the lasagna for 30 minutes. Serve hot.