Spinach Lasagna

10-12 lasagna noodles

10-oz frozen chopped spinach, thawed and drained

1 1/2 lb tofu

1 Tbsp sugar

1/4 c soy milk

1/2 tsp garlic powder

2 Tbsp lemon juice

2 tsp dried basil

2 tsp dried Italian seasoning

2 tsp salt

2 14.5 oz cans Italian stewed tomatoes, pureed

Cook lasagna noodles according to pkg directions; drain and set aside. Squeeze spinach as dry as possible and set aside. Place tofu, sugar, soy milk, garlic powder, lemon juice, basil, Italian seasoning and salt into food processor and blend til smooth. Stir in spinach. Cover bottom of a 9x13 pan (I used 2 8x8 inch pans) with a thin layer of tomato puree', then a layer of noodles. Follow with half the tofu mixture and some of the tomato puree'. Continue layering, ending with noodles, covered by remaining tomato puree'. Bake at 350 degrees, uncovered, for 25 minutes.

Fake Feta

1/4 c olive oil
1/4 c water
3/4 c red wine vinegar
2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 lb firm tofu

Mix first six ingredients together. Dice the tofu and add to the mixture; mix well. Let marinate over night.

Tofu scare you? Just give this a try! Tofu takes on any flavor it is combined with. I am a huge feta fan, and I think this is a great substitute! Let me know what you think...