Delicious lasagna recipe with creamy tofu, spinach and tomato sauce.
- 230 to 500 g lasagna noodles
- two packages (280 g each) spinach, frozen and chopped
- 500 g firm tofu
- 1 tablespoon granulated sugar (optional)
- 1/4 cup nondairy milk (any you like)
- 2 peeled garlic cloves
- juice from 1/2 lemon
- 2 tablespoons minced fresh basil
- 1 teaspoon salt
- 4-6 cups tomato sauce
First of all, preheat oven to 180 C. Cook lasagnas following the package directions, then drain and set aside. Take the frozen spinach and sqeeze as much water as it can and set aside. In a blender place tofu, milk, garlic powder, sugar (if using), lemon juice, salt and basil and blend until the mixture is smooth. Transfer the mixture to a large bowl and add spinach. Add salt to taste.
Use a baking dish and cover its bottom with thin layer of tomato sauce and after that a layer of lasagna noodles. Follow with half the tofu filling. Now again the layer of the remaining tomato sauce, the layrer of noodles and again the layer of tofu filling. End with the layer of the remaining noodles covered by tomato sauce.
Bake for about 45 minutes.