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LOCATION: Recipes >> Vegetarian >> Tofu-Spinach Lasagna

Print this Recipe    Tofu-Spinach Lasagna

1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. raw sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce

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.

Makes 6 to 8 servings.

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1 of 3 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
do not serve tofu and spinach in one meal, September 24, 2004 - 03:59 AM
Reviewer: Anonymous from hongkong
my boss said that tofu and spinach served together is unhealthy. is it true?

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