Don’t let the title scare you, you can not tell this is made with tofu – this lasagna is great!! The two types of tofu blended become just like the texture of ricotta cheese – brilliant! Because of all the great texture, you don’t even notice the cheese missing. It is so satisfying!
They key to make the flavor great starts with a good, flavorful, rich pasta/tomato sauce. Start with this and you will have a great result. I got this recipe from the recipe section of the ADAPTT website.
- 1/2 lb. lasagna noodles (I used brown rice lasagna noodles)
- 2 10-oz. packages frozen chopped spinach, thawed
- 1 lb. soft tofu
- 1 lb. firm tofu
- 1 tbsp. sugar
- 1/4 cup soy milk (I used unsweetened almond)
- 1/2 tsp. garlic powder
- 2 tbsp. lemon juice
- 3 tsp. minced basil
- 2 tsp. salt
- 4 cups (2 jars) tomato sauce
Cook the lasagna noodles according to the package directions. Drain and set aside on a towel. Be careful not to let them stick together. If this happens, run warm water over them to separate. Heat oven to 350 degrees.
Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.
Cover the bottom of a 9×13 baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third). Follow with a layer of half of the tofu filling and half of the spinach.
Continue in the same order using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and spinach. End with the remaining noodles, covered by the remaining tomato sauce.
Bake for 25 to 30 minutes. Makes six to eight servings.