Vegan Tofu Lasagna With Spinach Recipe
A hearty and flavorful vegan, cheeseless tofu lasagna combines crumbled tofu and spinach, offering a lower-fat alternative to traditional versions.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F and prepare lasagna noodles according to package directions.
-
Drain noodles and squeeze spinach dry.
-
Blend tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt until smooth.
-
Cover the bottom of a 9x13-inch baking pan with a thin layer of tomato sauce, then a layer of noodles.
-
Add a layer of half the tofu mixture and half the spinach.
-
Continue layering with half the remaining tomato sauce, noodles, then the rest of the tofu mixture and spinach.
-
Finish with the remaining noodles covered by the remaining tomato sauce.
-
Bake for 25 to 30 minutes, or until the tomato sauce bubbles.