|Italiano tempeh||12 Ounce (360 Gram)|
|Italian style tomato sauce||4 Cup (64 tbs) (960 Milliliter)|
|Tofu||1 1⁄2 Pound (683 Grams)|
|Olive oil||60 Milliliter (1/4 Cup)|
|Lemon juice||1⁄4 Cup (4 tbs) (1/4 Cup)|
|Basil||30 Milliliter (2 Tablespoon)|
|Lasagna noodles||9 Large (Cooked)|
|Low fat mozzarella||240 Milliliter, grated (1 Cup)|
Grate tempeh, combine with tomato sauce and set aside.
Combine and blend soft torn, olive oil, lemon juice, salt, oregano and basil.
Place a layer of cooked noodles into a lightly oiled 9 x13-inch pan.
Cover bottom with 1/3 of the tempeh sauce.
Place another layer of noodles, spread with 1/2 of the tofu mixture and 1/2 of the remaining tempeh mixture.
Add another layer of noodles, the remaining tofu and the rest of the tempeh sauce.
Top with mozzarella.
Bake in preheated 350°F (180°C) oven for 20 minutes covered, uncover pan and bake another 20 minutes.