Spinach and Tofu Lasagna

I tweaked this recipe from one that I found in "The Vegan Table". I went on a little bit of a tofu kick this week, and I was presently surprised to find out that at the end of the week, this recipe made me still love tofu! This lasagna has no cheese, or dairy products (eeek!), but it is still amazingly good! The tofu makes this imitation ricotta that can be used in a number of other recipes (like stuffed shells).

Ingredients (makes the average sized lasagna):
12 lasagna noodles (I like to use whole wheat)
2 10 ounce packages of frozen spinach, thawed
2 containers (about 6 cups) of your favorite pasta sauce

Tofu Ricotta:
1 package of firm tofu, cut into cubes
1 tblsp of brown sugar
1/4 cup of soy milk
4 garlic gloves, diced
1/8 cup of lemon juice
1 tblsp dried basil
1 tblsp italian seasoning
1 tsp salt
1/8 cup of balsamic vinegar

1) To make the tofu ricotta, process all ingredients in a food processor until crumbly. Fold in spinach.
2) Cook lasagna noodles according to package directions. Spread a small amount (about 1/2 cup) of pasta sauce on the bottom of a 9 x 13 dish. Place 4 noodles on top of the pasta sauce. Place 1/3 of the ricotta mixture on top of the noodles, and then a cup of the pasta sauce. Place another layer of noodles on top of that, repeat layers. The top layer should have noodles, and the remaining pasta sauce.
3) Bake lasagna in a 350 degree oven for 40-45 minutes. Let sit for 5-10 minutes prior to serving. Enjoy!