bird watching BG

Wednesday, April 18, 2012

Tofu Spinach Lasagna

This recipe is AMAZING. I absolutely loved it and couldn't believe how great the tofu filling tasted! Even Levi (3) loved it.


1/2 to 1lb lasagna noodles (I prefer no bake ones)
2 packages (10 oz) frozen, chopped spinach (thawed and drained)
1 package (16 oz) firm tofu (not Silken)
1 tablespoon sugar (optional)
1/4 cup nondairy milk (I prefer rice)
1/2 teaspoon garlic powder (or 2 peeled garlic cloves)
2 tablespoons lemon (about half lemon)
2 tablespoons minced fresh basil
1 tablespoon of salt
4-6 cups of tomato or pasta sauce


1. Preheat oven to 350F
2. Cook lasagna noodles (if you arent using no-boil noodles)
3. Squeeze as much water from spinach as possible and set aside
4. Place tofu, sugar, milk, garlic, lemon juice, basil and salt in a lender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.
5. Transfer to a large bowl and stir in spinach
6. Cover bottom of 9x13in dish with a thin larger or tomato sauce, then a layer of noodles, than the tofu filling. Continue in same order, using the remaining tomato sauce and noodles and tofu filling. End with noodles (and a little sauce on top)
7. Bake 40-45 minutes

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