2 10 ounce packages frozen spinach, thawed and patted dry
4 cups tomato sauce
1 10-ounce box lasagna noodles
In a food processor or blender, combine the silken tofu, firm or extra-firm tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add the spinach to this mixture.
Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.
Cook on low for 6 to 8 hours, or until noodles are soft.
Makes 6 servings of lasagna.
Recipe by Jolinda Hackett for about.com/vegetarian food