Lasagna
INGREDIENTS:
1/2 pound Gluten-free Lasagna Noodles
20 oz Fresh Spinach
1 pound soft tofu
1 package Kite Hill Cream Cheese
1/4 cup unsweetened plant milk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp minced fresh basil
2 tsp kosher salt
1 32-ounce jar of tomato sauce
INSTRUCTIONS:
Prepare the lasagna noodles according to package directions.
Drain carefully and set aside on a towel.
Pre-heat oven to 350 F.
Gently chop the spinach.
Place the tofu, plant milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.
Cover the bottom of a 9-inch by 13-inch baking pan with a thin layer of tomato sauce, then a layer of noodles.
Follow that with a layer of half the tofu and half the spinach.
Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach.
End with the remaining noodles covered by the remaining tomato sauce.
Bake for 25 to 30 minutes, or until tomato sauce bubbles.
Note: Keep it in the fridge for 3-4 days.
