Make-It-and-Leave-It Lasagna

1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
4 cups tomato sauce
1/2 lb. lasagna noodles

• Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
• Cover the bottom of a slow cooker with 1 cup of the tomato sauce, then top with 1/3 of the uncooked lasagna noodles followed by 1/3 of the tofu-spinach mixture. Repeat the layers, ending with the sauce. Cover and cook on low for 6 to 8 hours, or until the noodles are soft.

Makes 6 to 8 servings