I've made this a few times and decided to steam fresh spinach instead of using frozen! This is def one of my favorite recipes and you can freeze the leftovers for another time. I try not to eat too much tofu, but it's such a healthier alternative to ricotta cheese.
Tofu Spinach Lasagna
1/2 to 1 pound lasagna noodles (I just count out 12 sheets)
20 ounces of chopped spinach (steamed or squeeze the water out of defrosted frozen spinach)
1 package (16 oz) firm tofu (not silken)
1/4 cup nondairy milk
1/2 teaspoon garlic powder
2 tablespoons of lemon juice
2 rounded tablespoons chopped fresh basil
1/2 tsp sea salt
4 to 6 cups marinara or pasta sauce of choice
1. Preheat oven to 350. Boil the lasagna noodles according to the package directions. I've used no-boil noodles and even after baking it, they were still hard so I always boil them first now.
3. Add tofu, nondairy milk, garlic powder, lemon juice, basil, and salt to a food processor until creamy
5. Get out your jars of marinara!
6. Cover the bottom of a 9x13 pan with a thin layer of tomato sauce, then a layer of noodles (1/3 of your noodles), and then half of the tofu filling. Repeat sauce, noodles, tofu filling.
7. Cover final tofu filling with last 1/3 of noodles and then top with the last of the marinara. I sprinkled the top with the remaining basil that I had.
8. Bake in the oven for 40 to 45 minutes until hot and bubbling!
This makes 8 servings at less than 340 calories per piece =] (and 16 g of protein!)
Adapted from "The Vegan Table"
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