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Tofu Spinach Lasagne




Source of Recipe


Angela Lowry


List of Ingredients




1 8 oz. pkg. GFCF lasagne or flat noodles
32 ounces meatless spaghetti sauce
1 1/2 cups water
Filling
1 pound soft or medium tofu
1 10 oz. pkg. frozen spinach -- thawed and drained well
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon garlic powder

Recipe



In a large bowl, combine sauce and water. Set aside. Drain tofu slightly, but do not squeeze out the water.

Place in a blender container and blend with a dash of nutmeg until smooth. Spoon into a bowl and add remaining filling ingredients, mixing well.

To assemble lasagne, spread 1 C of the sauce in the bottom of a 9x13 inch pan. Top with 1/3 of the noodles, then 1/2 C of the sauce. Next, spoon 1/2 of the tofu mixture over the noodles and top with another 1/2 C of the sauce. Top with another 1/3 of the noodles. Press them down firmly onto the
filling. Repeat layers, adding 1/2 C sauce, remaining tofu mixture, 1/2 c sauce, and remaining noodles. Again, press noodles down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered with sauce.

You may cover and freeze at this point or cook. Thaw completely, and then:

Preheat oven to 350F.

Bake 40 minutes, covered with foil. Uncover and continue to bake 20 more minutes. Cut into squares to serve. You may make individual sizes and freeze also.