Ingredients
1/2 to 1 pound lasagna noodles (3 layers)
2 packages (10 ounces) frozen, chopped spinach, thawed and drained
1 package (16 ounces) firm tofu (not silken)
DID NOT ADD: 1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed to blend
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon ( about 2T)
2 T minced fresh basil (about 20 leaves)
1 t salt (or to taste)
4 to 6 cups tomato or pasta sauce of your choice
About 2 c. wild mushrooms, chopped
About 3 T. Nutritional Yeast
Preparation
Preheat oven to 350 degrees F.
Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
Sautee mushrooms in olive oil with a little salt. Set aside.
Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
Place tofu, sugar (if using), “milk”, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body. Add Nutritional Yeast to taste.
Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use 1/3 of the noodles).
Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling.
End with remaining noodles, covered by remaining tomato sauce.
Bake for 40 to 45 minutes, until hot and bubbling.
