Make-It-and-Leave-It Lasagna

4.9 (4 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind