Tofu Spinach Lasagna!

Absolutely fucking delicious, and fairly simple to make–even omnivores don’t miss the cheese.  I took this recipe out of a cookbook called The Vegan Table by Colleen Patrick-Goudreau.  The tofu when blended up gives it that “ricotta” style texture and taste.

1 pound lasagna noodles

2 packages frozen chopped spinach (20 ounces total) thawed and drained

1 package firm tofu (16 ounces)

1 tbsp sugar (optional)

1/3 cup soy milk (or rice, almond, other non-dairy milk)

1 tsp garlic powder or 4 peeled garlic cloves

2 tbsp lemon juice (or 1/2 a squeezed lemon)

20 leaves of fresh minced basil (or 2 tbsp)

1 tsp salt

4-6 cups of tomato or pasta sauce (I used 2 jars of Newman’s Own Sockarooni sauce)

1/2 pd (6 ounces) fake meat (optional)

Preheat oven to 350.  Cook lasagna noodles to package directions.  After draining and rinsing tofu, add to food processor or blender along with sugar, soy milk, salt, garlic powder, lemon juice, and basil.  Do not over blend as you want it to be chunky for the “ricotta” texture.  Into a bowl, dump your tofu “ricotta” concoction along with spinach.  Stir.  In a separate bowl, mix fake meat with pasta sauce.  Taking a 9×13 baking dish, lay a thin layer of pasta sauce on bottom.  Now lay 1/3 of the noodles down.  Take half of the tofu sauce and spread it evenly over the noodles.  Now take half of the pasta sauce and spread even.  Lay down another third of the noodles.  Spread the remaining amount of tofu sauce and lay the remaining amount of noodles.  Now spread the last half of the pasta sauce.  Bake for 45 minutes or so, until it is bubbling a little, or appears hot enough.

This is a very filling dish, so make sure you leave plenty of room.

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