Dairy-Free Lasagna

INGREDIENTS:
whole wheat lasagna noodles
2 eggs
1 lb. silken tofu
1 12-oz pkg. mozarella-style soy cheese
tomato sauce
fresh spinach

This recipe is perfect for milk allergies. The tofu and spinach add a healthy dose of calcium and the tomato sauce helps it get absorbed. Thoroughly wash the fresh spinach and dry completely in a salad spinner. Chop the fresh spinach in small batches in food processor until you have 2 cups chopped, set aside. Grate the soy cheese in food processor and set aside in a large bowl, reserving a rounded 1/2 cup cheese to top the lasagna. Whirl the tofu and eggs in the food processor until completely smooth. Combine tofu mixture with grated cheese, stirring by hand. Spread a thin layer of sauce in a 3-inch deep 12x9-inch casserole dish, then layer as follows:

lasagna noodles (don't pre-boil, that makes watery lasagna)
1/3 of the tofu mixture
1/3 of the spinach
shallow layer of sauce (drop small spoonfuls randomly, then gently coax over the spinach without mixing)

Being too generous with the sauce results in watery lasagna. Repeat the layers twice, ending with sauce. Sprinkle with the reserved soy cheese. Cover and bake at 350 degrees for 50 minutes. Remove cover and bake 15 minutes more. Remove from oven and let stand for 10-15 minutes before serving. A loaf of warm crusty sourdough and a crisp romaine salad tossed with vinegarette, pine nuts and mandarin oranges are the perfect compliment for a hearty meal. Serves 8-10. Make ahead and refrigerate for up to 3 days or freeze for up to 6 weeks.