1 lb. Tofu (firm)
          1/3 c. Olive Oil
          1 tsp. Salt
          1 tsp. Onion Powder
          1 tsp. Garlic Powder
          1 tsp. Oregano
          1 tsp. Basil
          10 oz. Spinach (chopped, thawed & squeezed dry)
          8 ea. Lasagna (noodles)
          4 c. Other (Spahetti Sauce)

          Filling
          Drain tofu and squeeze out excess water. Mash or crumble tofu. Add oil, salt,
          seasonings, and spinach. Mix well. Use as filling for lasagne or stuffed pasta
          shells.

           Lasagne
          Cook noodles until just done, about 8-10 minutes.  Drain. Lay noodles on dish
          towel. Spread filling  on noodles, evenly dividing among 8 or 9 noodles. Sprinkle
          mozzarella or parmesan cheese on top of  filling if desired (I use Soya Kaas
          non-dairy cheese). Roll up from short end of noodle and lay  seam side down in
          9X13" baking pan with 2 cups  of spaghetti sauce spread on bottom of pan. Top
          with additional 2 cups of sauce and additional cheese if desired. Bake at 350
          degrees for 35-40  minutes.