Tofu Spinach Lasagna

By Vegiegail

Ingredients

• 1/2 lb. lasagna noodles
• 3 10-oz. packages frozen chopped spinach, thawed and squeezed dry
• 1 lb. soft tofu, patted dry
• 1 lb. firm tofu, patted dry
• 1 Tbsp maple syrup
• 1/2 cup soy, rice or coconut milk beverage
• 1/2 tsp garlic powder
• 2 Tbsp lemon juice
• 3 tsp basil
• 2 tsp salt
• 4 cups homemade tomato sauce or 1 32-oz jar commercial sauce
• 3/4 cup grated Daiya or Vegan Gourmet Mozzarella Cheese (optional)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350° F. Prepare the lasagna noodles according to package directions. Drain carefully and set aside.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, maple syrup, milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9"x13" baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu filling and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the remaining tofu filling and spinach. End with the remaining noodles covered with the remaining tomato sauce. Cover with foil and bake for 25 to 30 minutes.

Remove foil and sprinkle with mozzarella, if using. Bake for an additional 10 minutes or until tomato sauce bubbles and cheese is melted.