Monday, March 22, 2010

Tofu Spinach Lasagna

Tofu Spinach Lasagna

I got this recipe from one of my favorite cook books. I changed it just a bit by adding some vegan Mozzarella cheese. Daiya vegan cheese is my favorite. It was delicious!

½ to 1 pound lasagna noodles
2 packages (16 ounces, or 280 g, each) frozen, chopped spinach thawed and drained.
1 package (16 ounces, or 455 g) firm tofu, (not silken)
1 tablespoon granulated sugar (optional)
¼ cup nondairy milk (such as rice, soy, almond, or hazelnut), or as needed
½ teaspoon garlic powder or 2 peeled garlic cloves, minced
Juice from ½ lemon
2 tablespoons, minced fresh basil
1 teaspoon salt (or to taste)
Vegan mozzarella (optional)
4-6 cups tomato or pasta sauce of your choice (I used a marinara sauce)


Preheat oven to 350 F (180 C).
Cook lasagna noodles according to package directions or use “non-boil” lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside.
Place tofu, sugar, milk, garlic powder (or minced garlic), lemon juice, basil, and salt in a blender or food processor and blend until smooth. The tofu should be creamy but still have body.
Transfer to large bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13 inch baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow with half the tofu filling. If you are using Mozzarella, sprinkle some mozzarella on top of the tofu spinach mixture. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles covered by remaining tomato sauce and sprinkle of Mozzarella if using.
Bake for 40-45 minutes until hot and bubbling.

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