Tofu Spinach Lasagna

• 1/2 lb. lasagna noodles
• 2 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 lb. soft tofu
• 1 lb. firm tofu
• 1 Tbsp. sugar
• 1/4 c. soy milk
• 1/2 tsp. garlic powder
• 2 Tbsp. lemon juice
• 3 tsp. minced fresh basil
• 2 tsp. salt
• 4 c. tomato sauce

1. Cook the noodles according to package directions.
2. Drain and set aside on towel.
3. Preheat oven to 350u0b0.
4. Squeeze the spinach as dry as possible and set aside.
5. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.
6. Cover the bottom of a 9 x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third).
7. Follow with a layer of half of the tofu filling and half of the spinach.
8. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and spinach.
9. End with the remaining noodles, covered by the remaining tomato sauce.
10. Bake for 25 to 30 minutes.
11. Makes 6 to 8 servings.

lasagna noodles, tofu, firm tofu, sugar, soy milk, garlic powder, lemon juice, fresh basil, salt, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144123 (may not work)