Potato Tofu Casserole

4 medium potatoes
4 cups tomato sauce
1 Tablespoon Italian seasoning
20 ounces of firm tofu
1/4 cup lemon juice
4 teaspoons dried oregano
4 teaspoons dried basil
3 cloves garlic, minced
6-8 cups fresh shredded collard greens
1 cup shredded low-fat cheese

Boil, bake, or microwave potatoes and cool for at least 30 minutes. Meanwhile, mix tomato sauce with Italian seasoning. With a fork, whip tofu, lemon juice, oregano, basil, and garlic until smooth. To assemble lasagna, cover the bottom of a 9 x 13-inch pan with about 1/3 of the tomato sauce. Cover with 2 potatoes, thinly sliced. Layer with 1/2 of the tofu mixture, the fresh collard greens, 1/3 of the tomato sauce. Finish with another layer of potatoes, and the remaining tofu mixture and tomato sauce. Top with soy cheese. Bake at 375 degrees for 45 minutes. Let stand for 15
minutes. Serve with French bread and fresh fruit. Makes 6 large servings.