Use a 9x11 inch pan.

2 quarts jarred or homemade Spaghetti Sauce
1 quart tofu ricotta (*)
1 pint béchamel sauce (**)
16 oz box of lasagna noodles

(*) Tofu Ricotta:
2 lbs tofu
3/4 cup cashews
1 tsp salt
1/4 tsp ground nutmeg
1/2 tsp garlic granules
ground pepper to taste

Puree above ingredients in food processor. Can optionally add chopped parsley
and/or chopped sautéed spinach.

(**) Béchamel Sauce (white sauce):
1/4 cup dairy-free margarine
1/4 cup flour
2 cups soy milk (may need to add more soymilk if too thick)
pinch of ground allspice
salt and pepper to taste

Heat flour and margarine over low heat, stirring constantly to make a paste.
Increase heat and gradually add soymilk, stirring constantly (preferably
with a whisk) to avoid lumping, until thickened.

Boil pasta until al dente.

Layer the above ingredients: sauce, pasta, red sauce, ricotta, white sauce,
red sauce, pasta, red sauce, ricotta, white sauce, red sauce, pasta, red sauce,
white sauce.

Bake at 375 for 45 minutes or until hot and bubbly.
Suggested additions to the layers or sauce - roasted vegetables (bell peppers,
red onions, eggplant, artichokes, zucchini, mushrooms, etc.), fried eggplant
slices, veggie pepperoni, veggie Italian sausage.