Aimee’s 5 Cheese Lasagna

9 whole wheat lasagna noodles
15 oz. ricotta
1 block tofu (14 oz), mashed
½ cup parmesan cheese
2 eggs, beaten
2 TB parsley
2 tsp oregano
1 jar pasta sauce (24 oz)
2 cups shredded cheddar
1 cup cheese such as Asiago, romano, or fontina (or a combination)
2 cups shredded mozzarella

1. Preheat oven to 350. Cook noodles according to package directions.
2. Meanwhile, mix ricotta, tofu, parmesan, parsley, 1 tsp. oregano, & eggs.
3. Layer 1 cup sauce on bottom of a 13x9x2 baking dish. Then layer 3 noodles, ½ ricotta mixture, 1 cup cheddar, & 1/2 cup Asiago. Then layer 1/2 cup sauce, 3 noodles, remaining ricotta mixture, 1 cup cheddar, & 1/2 cup Asiago. Top with 3 noodles & remaining sauce. Cover with foil & bake 45 minutes.
4. Remove from oven & take off foil. Top with mozzarella & 1 tsp oregano. Bake 15 minutes uncovered. Let stand at least 5 minutes before serving.