Vegan Manicotti

INGREDIENTS

1 package lasagne noodles
3 packages medium-firm tofu, drained, patted dry, and mashed
2 cloves garlic, minced
1/2 cup soy milk
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground pepper to taste
2 tsp dried basil
1 cup chopped fresh spinach
1 jar of your favourite pasta sauce

DIRECTIONS

Bring a large pot of water to a boil. Add the lasagne noodles and cook until tender, being careful not to overcook. Drain carefully and lay them out on a piece of waxed paper. Cut each noodle in half to make two shorter pieces.

Preheat the oven to 350 degrees Fahrenheit.

Combine mashed tofu, garlic, soy milk, olive oil, lemon juice, salt, pepper, basil, and spinach in a large bowl.

Spread half of the pasta sauce evenly over the bottom of a 9 x 13 baking dish. Divide the tofu filling evenly between the cut lasagne noodles, putting the mixture in a line at one end and then rolling up the noodle. Place each completed manicotti in the baking dish in a single layer.

Pour the remaining sauce over the stuffed noodles. Cover the pan with aluminum foil and bake for 30 minutes, or until the sauce bubbles.