Tofu Spinach Lasagna

As much as my friends enjoyed the 21-Day Vegan Kickstart, by the second go-round they were a little burned out on some of the food. So I decided to look for something new and found a Two-Week Vegan Meal Plan with recipes on the PETA Website. It uses more fake animal products than I care for, but it's great for my friends to be exposed to some meat alternatives, especially in the early stages of vegetarianism/veganism, helping them make the transition.

This recipe is an adaptation of one on their site. I added some white beans and nutritional yeast to the tofu mixture to give it a little more body, texture and taste. And I apologize for the photo. It looked a lot prettier before a ravenously dug in.

Tofu Spinach Lasagna - Serves 3-4

1/2 pkg oven ready lasagne noodles
1 lb. soft tofu
1/2 cup cooked white beans
1/4 cup nutritional yeast flakes
1/4 cup soy milk
4 cloves garlic
2 Tbsp. lemon juice
1 tbsp Italian seasoning
1 10-oz. pkg frozen chopped spinach, thawed and drained
1 tbsp basil
2 cups tomato sauce

Preheat oven to 350 degrees. Process tofu, beans, nutritional yeast, soy milk, garlic, lemon juice and Italian seasonings until smooth.

Place small amount of tomato sauce in bottom of baking dish. Top with layer of noodles, followed by tofu mixture, then spinach. Sprinkle with basil. Repeat layers, ending with a layer of noodles. Top with sauce and bake about half an hour.