Yummy goodness

I’d been wanting to try a recipe that appeared in my mailbox about 2 months ago -“Tofu Lasagna”
Last week we had all the ingredients, so it was time! It turned out great and was a nice addition to our regular eating regime.  Definitely make it again for ourselves and family gatherings.

Served with fresh Michigan grown asparagus bought at the South Haven Farmer's Market.

Also went well accompanied by fresh picked summer squash from Ed's garden baked in the sun oven!

The whole wheat noodles fell apart a bit while precooking, but didn't ruin the taste.

Bake in a 9" X 13" pan @ 350 degrees for 45 - 50 minutes, or until thoroughly heated.  

TOFU - SPINACH LASAGNA

1/2 lb lasagna noodles - cooked

2 - 10 oz pkgs frozen, chopped spinach, thawed and drained

4 cups tomato sauce

Mix together in blender or food processor:

1 lb soft tofu

1 lb firm tofu

1 Tbsp sugar

1/4 cup soy milk (I used almond milk)

1/2 tsp garlic powder

2 Tbsp lemon juice (I used lime juice)

3 tsp minced fresh basil

(I also added dried thyme and oregano-1 tsp each)

2 tsp salt

After blended, stir in spinach.

Layer in the pan:

sauce

noodles

tofu filling

-as many times as it takes to use up the ingredients finishing with a layer of noodles and sauce on the top!

Bake and enjoy!