Tofu Spinach Lasagna
½ pound Whole Wheat Lasagna Noodles
1 pound Soft Tofu
1 pound Firm Tofu
1 tablespoon Honey
¼ cup Non-dairy Milk
2 cloves Garlic, minced
2 tablespoons Lemon Juice
3 teaspoons fresh Basil, minced
2 teaspoons Salt
1-2 pounds frozen chopped Spinach, thawed and well drained
2 small Zucchini, grated
1 large Carrot, grated
4 cups Italian Tomato Sauce
8 ounce package Non-dairy Cheese (optional)
Cook the lasagna noodles according to the package directions. Drain and set aside. (You may want to add a teaspoon of olive oil to the water to keep the noodles from sticking after they’ve been drained.)
You can skip precooking the noodles and layer them in uncooked – just add a little more tomato sauce to the lasagna.
Preheat the oven to 350 degrees F.
Place the tofu, honey, non-dairy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.
Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Follow tofu filling with the grated zucchini and carrot. Continue in the same order.
End with the remaining noodles, covered by the remaining tomato sauce and cheese if desired.
Bake at 350 degrees for 25 to 30 minutes.