Tofu Spinach Lasagna

Eating vegan has major challenges. Making meals with no eggs, milk, cheese, or meat can be very difficult. How about a dish like lasagna that normally has cottage cheese and meat? Can a vegan do it justice? “The Vegan Table” by Colleen Patrick-Goudreau has the answer and it happens to be yes.

On page 193 the most amazing non-meat Lasagna is waiting to be made and it’s called Tofu Spinach Lasagna.  Tofu is way cheaper than hamburger, 1 dollar for a package instead of the 4 dollars you will spend on the same amount of meat.

1 pound of lasagna noodles

2 packages (280 g) of frozen spinach thawed

1 package (455 g) firm tofu

 2 peeled garlic cloves

1 tablespoon sugar

¼ cup soy milk

juice from ½ a lemon

1 teaspoon salt

6 cups basil tomato pasta sauce

(In California I just go to Fresh and Easy for their basil tomato pasta sauce)

Preheat oven to 350°F and boil the lasagna noodles until soft.  In a bender put halfway thawed spinach, tofu, garlic cloves, sugar, soy milk, lemon juice, and salt. Blend till completely mixed.

In a large baking dish (I like to make lasagna in a glass baking dish), layer tomato pasta sauce, lasagna noodles, spinach mixture, noodles, tomato pasta sauce, spinach mixture until  all ingredients are gone.

Bake for 45 minutes than take out and let cool 10 minute.  It is ready to eat and it’s easy to make what more could you ask for.