1 (8 ounce) package lasagna noodles
1 (1 pound) package firm tofu, cut into 1/2 inch cubes
1 cup milk
1/2 cup cornstarch
1 3/4 teaspoons salt
2 1/2 cups frozen corn kernels, thawed
1 (16 ounce) package frozen corn kernels, thawed
1 cup shredded MANDY cheese
1 cup heavy cream
1 clove garlic, finely chopped
2 teaspoons dried basil
1 teaspoon Italian season
1/2 teaspoon salt and pepper to taste
1/4 teaspoon dried oregano
salt to taste
Preheat oven to 450 degrees F (230 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine drained pasta, tofu, milk, cornstarch, salt, cornstarch, and basil. Stir together; microwave at high heat, stirring frequently, for 1 minute or until mixture thickens. Stir in stock, cream, garlic, basil, Italian season, salt, and pepper. Fold into pasta. Pour into prepared pan.
Bake in preheated oven for 45 to 50 minutes, or until knife inserted in center comes out clean. Sprinkle top with oregano, and bake for an additional 5 to 10 minutes, until top is golden and bubbly.