Spinach Lasagna (Vegan and Very Healthy) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Really good, I make it all the time for dinner. 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:
1. Preheat oven to 350°F.
2. Cook and drain the noodles.
3. Place everything except the spinach in a food processor and blend until smooth.
4. Place in a bowl and stir in the spinach.
5. Cover the bottom of a baking dish with tomato sauce.
6. Cover it then with a layer of noodles (you might have to break some noodles apart).
7. Cover with desired amount of spinach/tofu mixture (make sure to leave some for another layer).
8. Repeat the last 3 steps until finished.
9. 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).
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