I have yet to try this recipe, but it looks pretty good!

[Guest guest]

Spinach Lasagne

 

Ingredients:

 

1/2 lb. lasagne noodles

 

2 10-oz. packages frozen chopped spinach, thawed and drained

 

1 lb. soft tofu

 

1 lb. firm tofu

 

1 Tbsp. 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 lasagne noodles according to the package directions. Drain and set

aside.

 

Preheat oven to 350 degrees.

 

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.

 

 

 

 

[Guest guest]

Hi Sara,

We can't file this recipe cause we can only file tried and true so please do try

it and tell us how it was for you!

So nice to have you here,

Blessings,

Chanda

-

Sara

Saturday, October 22, 2005 12:38 AM

I have yet to try this recipe, but it looks pretty

good!

 

 

 

Spinach Lasagne

 

Ingredients:

 

1/2 lb. lasagne noodles

 

2 10-oz. packages frozen chopped spinach, thawed and drained

 

1 lb. soft tofu

 

1 lb. firm tofu

 

1 Tbsp. 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 lasagne noodles according to the package directions. Drain and set

aside.

 

Preheat oven to 350 degrees.

 

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.