Vegan Lasagna

Lasagna:
1 tablespoon salt
1 pound dry uncooked eggless lasagna noodles
2 packages (16-oz.) firm tofu, drained
Two cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and ground black pepper to taste

For the sauce, in large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about five minutes. Add tomato paste and cook, stirring, for one minute.

Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes, stirring occasionally. Drain, rinse with water and drain again.

Preheat oven to 400-degrees. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended. To assemble, spoon about 1-cup sauce over bottom of 13-by-9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1-1/2-cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1-1/2-cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce. Cover with foil and bake 30 minutes.

Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.