1
Preheat oven to 350°F.
2
Cook and drain the noodles.
3
Place everything except the spinach in a food processor and blend until smooth.
4
Place in a bowl and stir in the spinach.
5
Cover the bottom of a baking dish with tomato sauce.
6
Cover it then with a layer of noodles (you might have to break some noodles apart).
7
Cover with desired amount of spinach/tofu mixture (make sure to leave some for another layer).
8
Repeat the last 3 steps until finished.
9
Cover in aluminum foil and bake for 25-30 minutes (I haven't quite gotten the baking time down yet, so you might want to tinker with the time a little).

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Nutrition Facts
Serving Size 1 (216g) Recipe makes 8 servings
Calories 194
Calories from Fat 43		(22%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 649mg		27%
Potassium 467mg		13%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 2.6g	10%
	Sugars 3.1g
Protein 14.0g		27%
Vitamin A 8413mcg		168%
Vitamin B6 0.3mg		12%
Vitamin B12 0.1mcg		2%
Vitamin C 19mg		32%
Vitamin E 0mcg		2%
Calcium 236mg		23%
Iron 3mg		20%
detailed view... how is this calculated?

Spinach Lasagna (Vegan and Very Healthy)