225 to 455 g lasagne noodles (enough for 3 layers)- Gluten free option use thin layers of sweet potato in the place of pasta
500 grams spinach, fresh or frozen, (if using frozen thaw and drained)
700 gram firm tofu (not silken)- lentils are a soy free alternative, equal amount
1 tablespoon 100% pure maple syrup
1/4 cup non dairy milk (such as rice, oat, soy, almond)
2 peeled garlic cloves, minced
juice from 1/2 lemon (about 2 tablespoons)
about 20 leaves of basil, finely chopped
4 to 6 cups tomato or pasta sauce (homemade, or good quality store bought)
salt and pepper to taste
chilli flakes to taste, optional
Preheat oven to 180 degrees C
Cook lasagne noodles according to package directions or use "no-boil" lasagne noodles. Drain and set aside. For gluten free option, simply wash sweet potato and cut it into thin lengthways pieces.
Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
Place tofu, maple syrup, milk, garlic, lemon juice, basil, salt and chilli in a blender or food processor and blend until smooth, but still resembles the shape of ricotta.
Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of seasoning just right.
Cover the bottom of a 23 x 33 cm baking dish with a thin layer of tomato sauce, then a layer of pasta/sweet potato. Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining pasta/sweet potato, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.