10-oz. frozen chopped spinach, thawed
450 g soft tofu
450 g firm tofu
1 Tbsp. sugar
75 ml soya milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. fresh basil, minced
2 tsp. salt
600 ml passata (tomato sauce)
225 g lasagna sheets
• Preheat the oven to 350ºF.
• Squeeze the spinach as dry as possible and set aside.
• Place the tofu, sugar, soya milk, garlic powder, lemon juice, basil and salt in a bowl and mash with a fork or potato masher until it has a consistency similar to ricotta cheese.
• Cover the bottom of a 22×33-centimeter baking dish with a thin layer of passata then a layer of lasagna sheets. Follow with a layer of half the tofu filling and half the spinach. Continue in the same order, using half the remaining tomato passata and lasagna sheets and all the remaining tofu filling and spinach. Finish with the remaining lasagna sheets covered by the rest of the tomato passata. Bake for 25 to 30 minutes.
Makes 8 to 10 servings
