Pantry-Friendly Lasagna

 

One 15.5-oz. can white beans, drained (and rinsed, if possible)

One 12-oz. box firm silken tofu, drained

1 small container grated regular or soy Parmesan cheese

1 tsp. dried parsley

¼ tsp. dried basil

¼ tsp. dried oregano

¼ tsp. dehydrated minced onion

Salt and freshly ground black pepper

One 28-oz. jar tomato-based pasta sauce of choice

9 sheets no-bake lasagna noodles

 

In a bowl combine the beans, tofu, 2 T. of the cheese, parsley, basil, oregano, onion, and then salt and pepper to taste. Mash with a potato ricer until smooth and well combined. Taste to adjust seasoning. In a large skillet over medium-low heat, spread one C. of the sauce at the bottom of the skillet. Arrange 3 lasagna noodles on top of sauce, overlapping slightly. Spread half of the tofu and bean mixture on top of the lasagna, and then top with 3 more noodles. Spread a small amount of sauce on top and spread the remaining filling mixture over it. Top with the remaining 3 lasagna noodles and cover with the last of the sauce. Sprinkle the remaining cheese (or as much as you like) to cover the sauce. Cover skillet tightly with a lid and cook until the noodles are tender and the filling is hot, about 15 minutes. Remove from heat and let stand for 5 minutes before serving.