Lasagna Substitute

I had been wanting some lasagna for several weeks and finally started the process one day last week. I got the water boiling in my big pot and pulled out the fat-free spaghetti sauce (which, by the way, Kroger no longer carries). I started some fresh spinach cooking and got out my small package of silken tofu. Then it happened. I spent 20 minutes going thru the pantry with a fine tooth comb looking for my half used box of lasagna noodles and there were not any there! I guess I had undoubtably used them another time and didn't replace them. aaarrrggghhh. And that was definitely what I had my tastebuds set for.

Not to be deterred, I took a box of whole wheat elbow macaroni and dumped it in the now boiling water and continued on. When the pasta was tender, I rinsed it and put half of it in a layer in a casserole dish, poured some of the sauce over (right out of the jar) and prepared the tofu. Here's what I did:
Took the silken tofu and put it in the food processor and whirled it a little bit.
Added egg replacer prepared for 2 eggs. (1 Tbl of the replacer with 4 Tbl of warm water, stirred up good with a fork before adding to the mixture)
Added 1 clove of garlic, some Italian seasoning, some parsley flakes, some black pepper, and a little sea salt. Whirled it again til it was almost smooth.
Then, drained the cooked spinach to get as much of the liquid out as I could and added that to the food processor too. Whirled it again til it was mixed very well.

Then I took this mixture and put it on top of the layer of noodles and sauce and smoothed it out.

Added the rest of the pasta on top and put the rest of the jar of sauce. Baked it at 350 for about 30 minutes to let everything get really hot.

We served this up with some hot crusty bread and it was very, very good! I have used the tofu filling before to make lasagna - and that's what I really wanted this time - but sometimes you just gotta make do with what you've got. This made a good meal and there were great leftovers - but not for long! :)