Vegan Spinach Lasanga

2 cans Hunt's tomato sauce or Prego or Ragu
1 box lasagna ribbons, boiled and drained
1 block firm tofu
1 small onion, diced
4 cloves garlic, minced
1 block vegan gourmet mozzarella cheese, shredded or ~2 cups Daiya Mozzarella Cheese, shredded
2 cups frozen spinach, boiled and drained
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

In a blender, process tofu, onion, garlic, juice, basil, oregano, and salt then mix in spinach. Cover the bottom of a 9x13 Pyrex with 1 cup of sauce. Place three ribbons on top of the sauce about an inch apart. Cover the ribbons with half of the tofu mixture and 1/2 cup of the cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce, the rest of the tofu mixture, and another 1/2 cup of cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce and 1 cup of cheese. Bake at 350 degrees for 30 minutes and cool. 


Altered from How it All Vegan! cookbook