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Vegan Tofu Lasagne

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Vegan Tofu Lasagne with Spinach Recipe



  • 450 grams lasagne noodles
  • 2 300 grams packages frozen chopped spinach, thawed
  • 450 grams soft tofu
  • 450 grams pound firm tofu
  • 1 tbsp sugar
  • 1/4 cup soy milk
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp minced fresh basil
  • 2 tsp salt
  • 1 900 grams jar of tomato sauce


Steps to Make It

  • Prepare the lasagne noodles according to package directions.
  • Drain carefully and set aside on a towel.
  • Pre-heat oven to 176°C
  • Squeeze the spinach as dry as possible and set aside.
  • Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.
  • Cover the bottom of a 23 cm by 33 cm baking pan with a thin layer of tomato sauce, then a layer of noodles.
  • Follow that with a layer of half the tofu and half the spinach.
  • Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach.
  • End with the remaining noodles covered by the remaining tomato sauce.
  • Bake for 25 to 30 minutes, or until tomato sauce bubbles.






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