Spinach noodle Kugel (Casserole)

3 cups pasta (I used some vegeroni spirals - recipe suggests any short cut ribbon noodles or broken up lasagne noodles

3 packages of frozen spinach, thawed
1 1/2 cups breadcrumbs (Matzo meal if you want a genuinely Jewish dish)
1 small onion finely chopped
340 g (just over 1 package) of firm silken tofu
1 cup vege broth
2 tbs olive oil (to make it oil free I just added extra tofu)
1/4 cup chopped fresh dill ( had to resort to a couple of tsp of dried dill)
2 tbs lemon juice
3/4 tsp salt
1/2 tsp ground black pepper

Cook noodles according to package direction & preheat oven to 180 C
Place thawed spinach in colander and leave in the sink to drain.
Blend tofu, broth & oil (if using) until smooth and put in large mixing bowl with the breadcrumbs.
Squeeze as much water as possible out of the spinach and add to the bowl.
Drain pasta & run under cold water, add to the bowl along with the rest of the ingredients.
Mix well, use your hands if needed.
Coat a casserole dish with oil spray
Press the kugel into the casserole dish and bake for 30 minutes.

This was a large recipe supposed to serve 8. I halved it  - the four of us had plenty and there were leftovers the next day.

Would like to try it with wholemeal pasta but that is proving difficult to find - can only source in penne or macaroni shapes at the moment