A mouthwatering take on an Italian favourite. You can ualso se matzo or tortilla chips in place of noodles. Makes 4-6 servings. Recipe from How it All Vegan, published by Arsenal Pulp Press.
Preheat oven to 350° F.
In a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the chopped spinach and set aside.
Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and 1/2cup of the optional cheese. Cover this with noodles and a layer of sauce. Add the remaining filling, 1/2 cup of cheese, and a layer of sauce. Add one more layer of noodles, and cover with sauce Top with remaining cheese.
Bake for 30-45 minutes. Remove from oven and let sit 10 minutes before serving.