Potato Lasagne

From The Vegetarian Cookbook

• 6 potatoes, peeled and boiled
• 750 g tofu
• 1/4 cup lemon juice
• 1 tbsp honey
• 2 tbsp olive oil
• 2 tsp dried basil
• 1 clove garlic, crushed
• 1 litre light spaghetti sauce
• 1 cup mozzarella, shredded
• salt to taste

Preheat oven to 350ºF/175ºC.

Use a potato masher to mash the tofu in a large bowl. Add lemon juice, honey, oil, basil and garlic, and salt if desired.

Slice the pototoes. In a pan or ovenproof dish, add alternate layers of sauce, potatoes, and tofu mix until all ingredients are used.

Bake for around 45 minutes, serve.