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- 1 pound lasagna noodles
- 20 ounces frozen, chopped spinach thawed and drained
- 16 ounces firm tofu
- 1 tablespoon granulated sugar optional
- 1/4 cup non-dairy milk such as rice, oat, soy, almond or hazelnut
- 1/2 teaspoon garlic powder or 2 peeled garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh basil about 20 leaves
- 1 teaspoon salt
- 4-6 cups tomato or pasta sauce of choice
- Preheat oven to 350 degrees.
- Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and 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.
- 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 about one-third of 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.
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.
This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees for 20 to 30 minutes.
Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009