Spinach and tofu lasagna

I didn't mean to make lasagna.

Last week, I made this recipe for almond feta. I wasn't impressed with it; at first, I thought it tasted good, but then I realized that it didn't taste like good cheese, it tasted like good hummus. I don't understand why fake cheese recipes so often use lemon and garlic as flavourings.

Most of the almond feta went into the freezer, to wait for me to figure out what to do with it. But I put about 1/3 of it in the food processor with about a pound of wilted spinach, to make ravioli filling. So far so good, except when I went to make the ravioli, my pasta dough was too fragile and kept tearing.

So lasagna it was. The layers included a very basic tomato sauce, tofu 'ricotta', mushrooms and the spinach mixture. On top I grated the last of our mozzarella teese. I didn't precook the fresh pasta, I just made sure all the sauces were quite wet, and baked it covered at 350 for 30 minutes, and then uncovered for 25. I usually use dry lasagna noodles, but using fresh ones allowed me to use this cute technique: you make the bottom layer of noodles hang up over the edge of the pan, and then fold them up over the top for the final layer.