Overcoming Multiple Sclerosis

Tofu-Spinach Lasagna

1/2 lb. lasagna noodles (9 noodles)

16oz. packages frozen chopped spinach, thawed, drained, squeezed dry

14 oz. soft tofu squeezed dry

14 oz. firm tofu squeezed dry

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice
3 tsp. dried oregano
1 tsp. thyme

3 tsp. minced fresh basil 

2 tsp. salt

4 cups tomato sauce

Cheesy Topping (Optional)

1 Cup steamed or thawed frozen cauliflower
3 Tbsp. nutritional yeast
4 Tbsp. soy milk


Cook the lasagne noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Squeeze tofu to remove excess water.
Place the tofu, soy milk, garlic powder, lemon juice, oregano, thyme, basil, and salt in a food processor or blender and blend until smooth. Stir in 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 (3 noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake 25-30 minutes
For Cheesy topping place steamed or thawed cauliflower, soy milk and nutritional yeast in blender until mixed. Place on top of lasagna half way through baking.

This works good as a freezer meal. I serve half for dinner and freeze the second half for another dinner later.

Makes 6 to 8 servings

Adapted from Oh She Glows