Tofu Spinach Lasagna

[mos]

Tofu Spinach Lasagna
1/2 lb lasagna noodles
2 10-oz packages frozen chopped spinach, thawed
1 lb soft tofu
1 lbfirm tofu
1 tbs sugar
1/4 cup soy milk
1/2 tsp garlic powder
2 tbs lemon juice
3 tbs minced fresh basil
2 tsp salt
32-oz jar of tomato sauce
Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.
Pre-heat oven to 350°.
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.
Cover the bottom of a 9×13 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.
Bake for 25 to 30 min, or until tomato sauce bubbles.

Serves 6-8

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