Vegan Tofu Spinach Lasagna

Vegan Tofu Spinach Lasagna

Originally from The Vegan Table

Serves 8 to 10

Ingredients:

  • ½ to 1 pound lasagna noodles
  • 2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
  • 1 package (16 ounces, or 455 g) firm tofu (not silken)
  • ¼ cup (60 mL) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
  • ½ teaspoon garlic powder or two peeled garlic cloves
  • Juice from ½ lemon (about 2 tablespoons {30 mL})
  • 2 tablespoons (5 g) minced fresh basil (about 20 leaves)
  • 4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

Directions:

  1. Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4)
  2. Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
  3. Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
  4. Place tofu, milk, garlic powder, lemon juice, and basil in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body.
  5. Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
  6. Cover bottom of 9 X 13 inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then layer noodles (use about one-third of noodles). Follow with half the tofu filling.  Continue in the same order, using half the remaining tomato sauxce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce.  Bake 40 to 45 minutes, until hot and bubbling.