Herbed Tofu Lasagna

Source: Vegetarian Times (modified by Aimee)

9 lasagna noodles
28 oz. tofu, mashed
1/2 tsp salt
½ tsp red pepper flakes
1/3 cup chopped fresh parsley
2 TB lemon juice
2 tsp dried oregano
2 tsp dried basil
1/3 cup chopped fresh parsley
1/3 cup pine nuts, toasted (optional)
2 cups shredded soy mozzarella
1 jar (28 oz) pasta sauce

1. Cook noodles according to package directions
2. Meanwhile, preheat oven to 350. Combine tofu, basil, oregano, parsley, lemon juice, salt, red pepper flakes, & optional pine nuts; mix until smooth
3. Spread a little sauce in bottom of 13 x 9 baking dish; layer 3 noodles, ½ tofu mixture, ½ cup mozzarella, ½ cup sauce. Repeat layers & finish with noodles & remaining sauce on top; top with remaining 1 cup mozzarella & oregano
4. Cover with foil & bake 45 minutes; bake uncovered 10 minutes; let sit 5 minutes before serving