Lasagna is a wide, flat type of pasta; the word is usually read in its plural form 'lasagne'. Traditionally, the dough was prepared in Southern Italy with semolina and water, and in the northern regions with flour and eggs where semolina was not available. Nowadays in Italy, the only type of wheat allowed for pasta is durum wheat. There is a green coloured version which is made with spinach.
I have never been able to like tofu either, and after lenaring more about nutrition I feel no need to force myself to like it. Soy has a sugar that we can't digest, which is why it gives us gas, and manufactured tofu has been processed to take out all of the fiber as well as a lot of the vitamins and minerals.Tempeh is a fermented product, so that the sugar has been broken down, and it uses the whole bean fiber all and tastes SO much better! ask around or maybe order online?