lenten spinach lasagna?

Yep, and it’s GOOD. This comes from a cookbook Dawn recommended a few years back, How it all Vegan. I added the mushrooms and tvp. I had ’em and I would have added olive if I had any laying around.
Lenten Spinach Lasagne

1 lb medium tofu

1/4 c soy milk

1 tsp dried oregano

3 tsp dried basil

1 tsp salt

2 Tbsp lemon juice

4 cloves garlic

1 small onion, chopped

2 cups spinach, chopped

4-6 cups tomato sauce

cooked lasagna

Preheat oven to 350. In a blender or food processor, blend tofu, milk, oregano, basil, salt, lemon juice, garlic and onions until it has the consistency of cottage cheese. Add water if it’s too thick. Stir in spinach and set aside.

Cover the bottom of a lasagna pan with a thin layer of sauce, then a layer of noodles. Continue layering tofu mixture, noodles and sauce until you run out. Bake for 30-45 minutes. Remove from oven and let sit 10 minutes before serving. Serves 4-6.

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