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Tofu Spinach Lasagna Recipe

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This recipe for Tofu Spinach Lasagna is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lasagna noodles
2 boxes of frozen spinach, thawed and squeezed dry
Fresh basil
2 containers of tofu, firm or semi-firm
Mozzarella cheese
Tomato sauce
salt and pepper
lemon juice
Directions:
Directions:
Like regular lasagna, this is a simple layered dish, though this is exciting because it needs a blender!

While noodles are boiling, cut up the tofu into small cubes so they are easy to blend. Add tofu, a few squeezed of lemon juice, the first box of spinach, salt and pepper, and basil into the blender. Gradually add the other container of tofu, spinach, more basil, more lemon juice and salt and pepper. It's important to do this gradually or else you will find it hard to get a mice smooth blend. Blend until mixture becomes a nice light green puree.

Now all you have to so is layer the ingredients!

Pasta, tofu mixture, tomato sauce and cheese. Keep layering until your container can hold no more.

Bake at 400º or 425º until cheese is bubbly and slightly browned.
Personal Notes:
Personal Notes:
This dish will be sure to fool your guests. The tofu mixture tastes quite similar to ricotta cheese.

 

 

 

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