Tofu-Spinach Lasagne

10-oz. frozen chopped spinach, thawed
450 g soft tofu
450 g firm tofu
1 Tbsp. sugar
75 ml soya milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. fresh basil, minced
2 tsp. salt
600 ml passata (tomato sauce)
225 g lasagne sheets

 Cook the lasagna noodles according to the package directions. Drain and set aside.
• Preheat the oven to 350 degrees F.
• 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. Stir in the spinach.
• Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.


Excuse the old units here. This recipe is from Peta.org.
I used a jar of tomato and basil pasta sauce.
It is huge - you may want to halve it.
I have seen versions of this done in a slow cooker without precooking the lasagne noodles also.

By the way - it was divine!!

This recipe was from www.peta.org - they have quite a few vege recipes.