1 package no boil vegan lasagna noodles
2 bags spinach
2 Tbsp. minced garlic
1 lb. soft tofu, pressed
1 Tbsp. sugar
1/2 cup unsweetened coconut milk
1 Tbsp. garlic powder
Juice from 1 lemon
2 Tbsp. nutritional yeast
2 Tbsp italian seasoning
2 tsp. salt
2 tsp. pepper
1 large jar tomato sauce
1/2 cup vegan mozzarella
• Preheat the oven to 350 degrees F.
• Saute spinach with minced garlic.
• Place the tofu, sugar, soy milk, garlic powder, lemon juice, yeast, spices, salt/peper and 1/2 of the spinach in a food processor or blender and blend until smooth. Stir in the rest of the spinach.
• Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles. Follow with the tofu filling and cheese. Continue in the same order. End with the remaining noodles, covered by the remaining tomato sauce. Top with cheese. Bake for 25 to 30 minutes covered with foil. Bake 10 more minuted without foil.