1/2 lb lasagna noodles (about 10)
1 10-oz packages frozen spinach
1 lb soft tofu (I used 1.25 packages Mori-Nu Soft)
1 lb firm tofu (I used 1.25 packages Mori-Nu Lite Firm)
3/4 tbsp agave nectar
1/4 cup plain fatfree soy milk
1/2 tsp garlic powder
juice of half a lemon
3 tsp fresh basil, washed and chopped
2 tsp salt
4 cups tomato sauce seasoned to your liking

Boil the lasagna noodles in 3-4 quarts boiling water for 12-15 minutes. Drain and set aside on a towel. Meanwhile, preheat the oven to 350 degrees F, and microwave the spinach on a low temperature until thawed but not cooked. Drain as much water from it as possible and set aside.

In a large bowl, combine/mash/mix the tofu, sugar, soy milk, garlic powder, lemon juice, basil and salt until smooth.

Cover the bottom of a lasagna pan with a thin layer of tomato sauce, followed by a layer of the noodles (about 3). Spread half of the tofu filling, followed by the spinach. Follow with more tomato sauce, 3 lasagna noodles, and the other half of the filling. Top with the remaining noodles (about 4), covered by the remaining tomato sauce.

Bake for 25-30 minutes, or until tomato sauce bubbles.

Makes 6-8 servings, or so they say.

Adapted from a recipe in The Compassionate Cook.