SERVINGS 8 to 10 INGREDIENTS 455g lasagna 500-600 frozen, chopped spinach, thawed and drained (we blanche fresh) 455g firm tofu (not silken) ¼ cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed 30ml lemon juice 20 basil leaves 1 teaspoon (6 g) salt (or to taste) 4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice DIRECTIONS Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4). Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.) Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body. Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right. Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling. SERVING SUGGESTIONS AND VARIATIONS Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer. This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.
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