Guess what? I enjoy cooking ....(to an extent). Last night, Susan and I prepared TOFU-PESTO LASAGNA; the recipe was taken from the book I mentioned in an earlier blog. This recipe is specifically for those with blood type A. It was yummy! I made it a little less healthy by adding more cheese than what was suggested. Here is the recipe:

1 pound soft tofu - mashed with 2 tablespoons of olive oil
1 cup shredded part-skim mozzarella cheese / or part skim ricotta (we used moz)
1 organic egg (optional)
2 packages frozen,chopped spinach or fresh, cut-up spinach
1 teaspoon salt
1 teaspoon oregano
4 cups pesto sauce (or less)
9 rice or spelt lasagna noodles (cooked) -- we used the regular ones this time because we didn't have access to the others
1 cup water

Mix tofu and cheese with egg, spinach and seasonings.
Layer : 1 cup sauce in 9x13-inch baking dish.
Layer: noodles, then some of the cheese mixture, then sauce.
Repeat, and finish with noodles and sauce on top.
Bake in oven at 350 degrees F for 30 - 45 minutes (or until done - do you really need to be told that?)

We layered ours a little differently - If I remember correctly, we had a layer of noodles on the bottom and the top layer of noodles just under the light layer of cheese which is on top.

Also, be aware of how oily your pesto sauce is. Ours was quite oily, so we probably could have used less oil in the tofu mixture. Next time, we will probably add some type of mushroom (not domestic because they are on our "avoid" list. ;)