"Classic Tofu Lasagna" (page 215) is one of eight separate lasagna recipes in this cookbook. As the name suggests, this particular recipe is straightforward, incorporating layers of noodles, seasoned tofu, and marinara sauce, all baked in the oven until done. As a matter of personal preference, I used the no-boil lasagna noodles, along with jarred marinara, as it makes preparation almost effortless. The only problem is, so far, I have not found whole grain no-boil noodles, so I failed in keeping this within my "whole grains" guidelines. I was, however, able to keep the dish oil free, without any changes to the recipe required. Bonus! One adjustment I did make was to add garlic powder and Italian seasoning to the tofu mix to jazz it up a little. Red pepper flakes added at the table is also very tasty for those who like a little spice.