April 8th, 2012
Cook lasagna noodles according to package directions. Drain and set aside. Squeeze as much water from spinach as possible and set aside. Preheat oven to 350°F.
Place tofu, milk, minced garlic, lemon zest and juice, minced basil and salt in a food processor and blend until creamy smooth. Transfer to large-size bowl and stir in spinach. Taste until you get the amount of salt just right.
Cover bottom of a 9- x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (about ⅓ of the noodles). Follow with ½ the tofu filling. Continue in the same order, using ½ the remaining tomato sauce and noodles, and all the remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce.