Spinach Lasagna (vegan And Very Healthy)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

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)

Recipe

• 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).