Preparation

Preheat oven to 350 degrees F; (180 degrees C, or gas mark. Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside. Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.) Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body. Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right. Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). 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 noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling