The saucy pasta dish you love, now in a vegetarian variety.
Turn the oven up to 350 F.
Get a big pot of lightly salted water boiling and cook the lasagna noodles for 8 to 10 minutes or until al dente. Drain the water out.
Combine the tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese in a mixing bowl. Spread that stuff in a layer in the bottom of a 9x13 baking dish.
Layer the lasagna noodles with the sauce mixture, making sure to end with a layer of sauce. Sprinkle the leftover mozzarella and Parmesan over the top.
Bake the dish in the oven for 25 to 35 minutes.