Contributed by Lisa/Urban Harvest (from the cookbook "How it All Vegan")

"How it All Vegan" is a cookbook produced by two young British Columbia women. It's fun to read, and the recipes are diverse and easy to follow! A great resource for the vegan-curious and full vegans alike!

Ingredients

1 lb medium tofu
1/4 cup soy milk
1 tsp dried oregano
3 tsp dried basil (2 Tbsp fresh)
1 tsp salt
2 Tbsp lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped
4 to 6 cups tomato sauce
cooked lasagna noodles
2 cups soy cheese (optional)

Instructions

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 a lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and 1/2 cup of the cheese (optional). Cover this with noodles and a layer of sauce. Add one more layer of noodles, and cover with sauce. Top with remaining cheese. Bake for 35 to 40 minutes. Remove from oven and let sit 10 minutes.

Makes 4 to 6 servings.

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