Ingredients:
- 14 oz. Organic Extra Firm Tofu (1 container)
- 4 oz. Plain Cream Cheese (Kite Hill Brand- made from almond milk)
- 4 oz. Chive Cream Cheese (Kite Hill)
- (Could use 1 – 8 oz. container of plain or chive cream cheese)
- 10 oz. Frozen Kale (or a combination of spinach & kale)
- 2 Boxes Organic Green Lentil Lasagna
- 20 oz. Crushed Tomatoes
- 12 oz. Tomato Paste
- 1 Lemon
- 2 tsp. cane sugar (optional)
- Spices
Directions:
Cook Lasagna Noodles in a pot of boiling water for 3 minutes. (Just enough to make soft.)
Drain from the pot and pat off moisture. Layout each piece on a non-stick surface.
On a stove, heat crushed tomatoes, tomato paste, sugar, & seasonings (I used: thyme, rosemary, oregano, basil & parsley.)
In a Cuisinart, combine Tofu, cream cheese, frozen kale/spinach, and juice of 1 lemon &/or zest. Add Salt, Pepper. Garlic (optional)
Spray a cooking sheet or 8 x 11 Pan with olive oil.
Scoop tofu & cream cheese mixture onto the bottom 1/4-1/3 of a lasagna noodle. Roll noodle and place on a baking dish. Continue with the other noodles and place beside each other on the baking dish.
Spread marinara sauce on top and sides of each noodle. Cover with aluminum foil. Bake 375 degrees for 30 minutes or until heated.
Check the dish after 20 minutes. If the noodles look dry, add some vegetable broth on top and around the noodles during cooking.
You may want to remove the aluminum foil for the last few minutes of cooking.
Sprinkle parsley on top, if desired.
Enjoy!
