Oven at 350 F
8 lasagna noodles (½ lb.)
1 small onion, chopped
2 cloves garlic, minced
1 lb silken style firm tofu
1 10 oz package frozen chopped spinach – thawed, drained and squeezed dry
1 Tbs lemon juice
1 tsp thyme
1 tsp basil
1 tsp. salt
4 cups Bolognese Sauce recipe here
2 cups shredded mozzarella cheese
Prepare the lasagna noodles according to package directions. Once noodles have cooled, cut in half (across the width, so you have two shorter pieces)
In a food processor, chop the onion and garlic. Add the tofu, spinach, lemon juice basil, thyme and salt. Process until the mixture is similar to ricotta cheese – not too smooth.
To assemble the lasagna, spread 1/4 cup of Bolognese Sauce on the bottom of your pan (I recommend a square 9 x 9 baking pan, which will yield a higher lasagna with more layers).
Place four noodles on the bottom of the pan. Top with 1/4 of the tofu mixture and 1/4 of the sauce. Add four more noodles, tofu mixture and sauce. Continue until you have four layers of noodle-tofu-sauce. Top with the mozzarella blend.
Bake at 350 F, for 35 – 45 minutes – until bubbling and the cheese is light golden.