Based on a recipe from How It All Vegan!, by Tanya Barnard and Sarah Kramer, p. 107
Preheat oven to 350 degrees Fahrenheit (325 in my oven). 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 (like 9x13) with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and 1/2 cup 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 covered for 35 minutes, then uncovered for 10 minutes. Remove from oven and let sit 10 minutes before serving.
Notes: Made this for dinner on 2005-01-05. Look for noodles that are "no-boil". They are precooked, so you can just take them straight from the box and put them in the pan. Vegans, keep an eye on the ingredients, because they often contain egg. The original recipe did not say to cover the dish while cooking, but this resulted in a somewhat dried-out top layer of cheese. I recommend covering it for most of the cooking time. I use SoyKasa mozzarella for the cheese. This is not strictly vegan, as it contains some milk protein, but I made an arbitrary exception a while ago for soy cheeses that have that one random milk protein. I used Whole Foods brand marinara. It's $1.99, and it's good.
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This page was last modified on 2011 December 20.