16 oz of lasagna noodles
1 lb of firm and 1 lb of soft tofu
1/4 cup of vanilla soy milk
1 tablespoon of lemon juice
3 cups of tomato sauce or spaghetti sauce
3 tablespoon of Italian seasonings
1 tablespoon of garlic powder
1 teaspoon of onion powder
2 teaspoon of salt
8 oz of vegan sausage
grated vegan mozzarella cheese (optional)
Cook noodles according to package and brown sausage. Preheat oven to 350 degrees. Blend Tofu, soy milk, lemon juice, garlic powder, onion powder, basil and salt in blender until smooth. Stir in spinach.
Cover bottom of 9X13 pan with tomato sauce, then a layer of noodles, add tofu mixture, sausage and sprinkle with vegan cheese. Repeat until pan is full. End with a layer of noodles and tomato sauce sprinkled with vegan cheese. Cook for 30 minutes.
You can add any vegetables you want to this recipe. When cooking just for myself, I use half the recipe and eat it all week.