Tofu Pumpkin Spinach Lasagna (DF)

I did not have any squash, so I modified  this recipe  to come up with the following recipe.  This was SOOOO good...I just wanted to keep on eating it !!!!

Ingredients:

1 box wheat or brown rice lasagna noodles

1 and 1/2 jars low sodium spaghetti sauce (about 40 ounces) (no sugar)

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1 package silken tofu (I use  Morinu Soft Silken Tofu )

1/4 cup unsweetened almond milk

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1 can pumpkin puree

1 tsp oregano

1 tsp basil

1 tsp garlic salt

1/4 cup Nutritional Yeast Flakes (I use NOW Foods)

1 - 10 ounce package frozen chopped spinach, thawed and drained well

Directions:

Place tofu and almond milk in a blender or food processor and blend until smooth and creamy. 

Pour into a bowl and add in all the other ingredients (EXCEPT lasagna noodles and spaghetti sauce).   Stir until well combined. 

To assemble, in a 9x13 lasagna pan, spread a thin layer of spaghetti sauce, then a layer of noodles, then a layer of the tofu filling.  Continue in the same order.  Finish with a layer of noodles topped with the spaghetti sauce.  

If using lasagna noodles that are not pre-cooked, let the assembled lasagna sit for at least 30 minutes to allow time for the noodles to soften.

Bake at 350 degrees for about an hour.

My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 12 servings:  Calories 179, Total Fat 4.1g, Cholesterol 8mg,  Sodium 61mg, Carbs 28.6g, Fiber 4.5g, Sugars 4.7g, Protein 10g

Then he said, "Beware!  Guard against every kind of greed.  Life is not measured by how much you own."
Luke 12:15  (NLT)