Spinach Lasagna (Vegan and Very Healthy)

Really good, I make it all the time for dinner.

• Ready In: 55 mins
• Serves: 8-10
• Yields: 12-15 pieces

Ingredients

• 1⁄2 lb  whole wheat lasagna noodles
• 20  ounces frozen chopped spinach, thawed and drained
• 28  ounces tofu (i prefer half soft and half firm, but you can do what you want)
• 1  tablespoon sugar
• 1⁄3 cup soymilk (little less than 1/3 though)
• 1  teaspoon garlic powder (or less than 1)
• 2  tablespoons lemon juice
• 3  teaspoons  minced basil
• 2  teaspoons salt
•  organic tomato sauce (meatless, I prefer Amy's)

Directions

1. Preheat oven to 350°F.
2. Cook and drain the noodles.
3. Place everything except the spinach in a food processor and blend until smooth.
4. Place in a bowl and stir in the spinach.
5. Cover the bottom of a baking dish with tomato sauce.
6. Cover it then with a layer of noodles (you might have to break some noodles apart).
7. Cover with desired amount of spinach/tofu mixture (make sure to leave some for another layer).
8. Repeat the last 3 steps until finished.
9. Cover in aluminum foil and bake for 25-30 minutes (I haven't quite gotten the baking time down yet, so you might want to tinker with the time a little).