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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound(s) lasagna noodles |
2-10 ounce(s) packages of frozen chopped spinach thawed |
1 pound(s) soft tofu |
1 teaspoon(s) sugar |
1/4 cup(s) soy milk |
1/2 teaspoon(s) garlic powder |
2 tablespoon(s) lemon juice |
3 tablespoon(s) minced fresh basil |
2 teaspoon(s) salt |
1-32 ounce(s) jar of tomato sauce |
Directions:
1. Prpare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.
2. Pre-heat oven to 350 degrees.
3. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.
4. Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.
5. Bake 35 to 40 minutes.
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