Spinach Lasagna (Vegan and Very Healthy)

• 12 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
• 13 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)

1. Preheat oven to 350F.
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).

whole wheat lasagna noodles, spinach, firm, sugar, soymilk, garlic, lemon juice, basil, salt, tomato sauce

Taken from www.food.com/recipe/spinach-lasagna-vegan-and-very-healthy-302397 (may not work)