 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This recipe is from the cookbook How It All Vegan . Ingredients:
1 lb medium firm tofu |
1/4 cup soymilk |
1 teaspoon dried oregano |
3 teaspoons dried basil |
1 teaspoon salt |
2 tablespoons lemon juice |
4 cloves garlic, minced |
1 small onion, chopped |
2 cups spinach, chopped |
4 -6 cups tomato sauce |
cooked lasagna noodle |
2 cups soy cheese, for topping (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a blender or food precessor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistancy of cottage cheese.
3. If the mixture is too thick, add a little water.
4. Stir in the chopped spinach and set aside.
5. Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles.
6. Sprinkle half of the tofu mixture and 1/2 cup of the optional cheese.
7. Cover this with noodles and a layer of sauce.
8. Add the remaining filling, 1/2 cup of cheese, and a layer of sauce.
9. Add one more layer of noodles, and cover with sauce.
10. Top with remaining cheese.
11. Bake for 30-45 minutes.
12. Remove from oven and let sit 10 minutes before serving.
|
|