Spinach Lasagna (Vegan and Very Healthy)

Name: Spinach Lasagna (Vegan and Very Healthy)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12-15 pieces, 8-10 serving(s)
Ingredients: 1/2 lb whole wheat lasagna noodles; 20 ounces frozen chopped spinach, thawed and drained; 28 ounces tofu (i prefer half soft and half firm, but you can do what you want); 1 tablespoon sugar; 1/3 cup soymilk (little less than 1/3 though); 1 teaspoon garlic powder (or less than 1); 2 tablespoons lemon juice; 3 teaspoons minced basil; 2 teaspoons salt; organic tomato sauce (meatless, I prefer Amy's)

Submitted by Veggie_Boy4687

"Really good, I make it all the time for dinner."

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Ready In:: 55mins
Ingredients:: 10
Yields:: 12-15 pieces
Serves:: 8-10

ingredients

¹⁄₂ lb whole wheat lasagna noodles
20 ounces frozen chopped spinach, thawed and drained
28 ounces tofu (i prefer half soft and half firm, but you can do what you want)
1 tablespoon sugar
¹⁄₃ cup soymilk (little less than 1/3 though)
1 teaspoon garlic powder (or less than 1)
2 tablespoons lemon juice
3 teaspoons minced basil
2 teaspoons salt
organic tomato sauce (meatless, I prefer Amy's)

directions

Preheat oven to 350°F.
Cook and drain the noodles.
Place everything except the spinach in a food processor and blend until smooth.
Place in a bowl and stir in the spinach.
Cover the bottom of a baking dish with tomato sauce.
Cover it then with a layer of noodles (you might have to break some noodles apart).
Cover with desired amount of spinach/tofu mixture (make sure to leave some for another layer).
Repeat the last 3 steps until finished.
Cover in aluminum foil and bake for 25-30 minutes (I haven't quite gotten the baking time down yet, so you might want to tinker with the time a little).