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Lasagna, Tofu-Spinach (P, TNT)
Source: Unknown
Yield: 1 9"x13" pan

1/3 cup olive oil
1 large onion, quartered
6 large cloves garlic
2 10-ounce frozen chopped spinach, thawed and squeezed thoroughly dry
2 tablespoons oregano
1 tablespoon dried basil
Salt, to taste
Pepper, to taste
1 pound silken tofu, drained
1 8-ounce container tofu cream cheese
1 cup soy milk
2 eggs
4 cups tomato sauce
1 pound lasagna noodles, cooked until barely tender and thoroughly drained

Preheat oven to 375°F. Heat the oil in a skillet.

In a food processor, coarsely chop the onion and garlic. Add mixture to the hot oil and sauté until translucent. Add the spinach to the sauté onion-garlic mixture. Add seasonings. Set aside.

In a food processor, puree tofu, tofu cream cheese, soy milk, and eggs until smooth. Set aside.

Grease a 9"x13" lasagna pan.
Pour a thin layer of the tomato sauce in bottom of pan.
Top with a layer of lasagna noodles.
Top with half of the spinach mixture.
Top with noodles.
Top with half the tofu mixture.
Top with noodles.
Top with half the remaining tomato sauce.
Repeat: Noodles. Spinach. Noodles. Tofu. Noodles. Tomato sauce.

Posted by Fran Woolf

Nutritional Info Per Serving: N/A