Spinach Tofu Lasagna

Ingredients

• 4 c. of you favorite vegetarian tomato sauce

• 6-7 whole wheat lasagna noodles cooked

• 1 pound tofu (16 oz.)    

• 1 10 oz. pkg. frozen chopped spinach, thawed

• 1/2 c. water

• 1/4 c. quick oats    

• 2 Tbsp. lemon juice

• 1 Tbsp. onion powder

• 1 1/2 tsp. salt

• 1/2 tsp. dill weed

• 1 tsp. garlic powder

• 2 tsp. dry parsley

• Optional: Cheese, Red Pepper Flakes, Cayenne pepper

Instructions

1. Preheat oven to 350 degrees.

2. Mix quick oats, 1/2 of the tofu, lemon juice, dill weed, onion powder, garlic powder, salt, and water in a blender until smooth.

3. Pour above into a bowl and mix with the remaining tofu (crumbled), spinach, and dry parsley.

4. Then layer in a 8x11 baking dish in this order:

   1. 1 c. tomato sauce

   2. Half of the noodles

   3. Half of tofu-spinach mixture

   4. 1 c. tomato sauce

   5. Remaining noodles

   6. Remaining tofu-spinach mixture

   7. Remaining tomato sauce 

5. Bake for 60 minutes and cover with foil.

   1. Optional: Place pan on foil-covered cookie sheet.