Spinach Lasagna

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Spinach Lasagna

Source: http://www.vegancooking.com/

Tofu and Spinach Mixture

 

9 Lasagna Noodles Cooked According to Box Instructions

 

1 Box Frozen Chopped Spinach (Thawed)

 

1 Pkg Firm Tofu

 

1 Box Soft Silken Style Tofu

 

1 Large Onion Chopped

 

1 Tsp Basil

 

1 Tsp Oregano

 

1 Tsp Thyme

 

1 1/2 Tsp Salt

 

Fresh Ground Black Pepper

 

2 Cloves Garlic (Crushed)

 

2 Tsp Whole Grain Dijon Mustard

 

White Sauce

 

4 Tbsp Vegan Margarine*

 

4 Tbsp Flour

 

1 Tsp Mustard Powder

 

1/4 Tsp Salt

 

3 Cups Soy Milk

 

*Note: Some margarines contain animal products such as whey, milk

ingredients and animal fat. Please keep this in mind when shopping.

 

Saute onions in olive oil until they begin to brown. Add spinach and heat

for a minute. Set aside to cool.

 

In a bowl crumble firm tofu, add soft tofu and mix into a ricotta cheese

like consistency. Add spinach mixture to tofu. Add remaining ingredients and

stir until everything is properly mixed.

 

Cover bowl and refrigerate for at least 2 hours. The longer it has to sit

the more the flavour will soak in.

 

Only make the white sauce when you are ready to put the lasagna together. To

make the white sauce, melt the margarine in a sauce pan, add the flour and

whisk into a paste. Add soy milk, and continue whisking until the mixture

thickens.

 

Grease a lasagna pan and place 3 noodles on the bottom. Pour 1/3 of the

white sauce over the noodles. Spread half of the spinach mixture on top of

the white sauce and noodles. Make one more layer using the remaining spinach

mixture. Place noodle on the top and pour the remaining white sauce over the

lasagna.

 

Cover the dish with aluminum foil and bake in a 375° oven for 30 minutes.

Let cool for 5-10 mins before serving.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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