Vegetarian lasagna

ingredients

     mass:
     1 250g package integral joint lasagne or
     1 liter of tomato sauce for pasta, simple meatless and low salt
     filling:
     400g of tofu (bean curd)
     300g spinach, sliced and sauteed
     1 teaspoon dried oregano
     1/2 teaspoon dried basil tea
     1/8 teaspoon (1 dash) garlic powder
     1 medium onion
     3 cloves garlic

How to prepare

     Drain the tofu slightly, but not squeeze all the water.
     Beat in a blender until a smooth paste.
     Pass a bowl (tureen) and add the other filling ingredients, stirring well.
     If using tomato sauce ready, dilute with a cup and a half of water.
     The sauce should be liquid to cook the pasta. To assemble the lasagna, cover sauce the bottom of a rectangular baking dish 23 × 33 cm. Place 1/3 of the mass of raw lasagna and then 1/2 cup of sauce. Then put half of the tofu mixture with spinach on top and cover with more 1/2 cup of sauce. Make another layer with about 1/3 of the pasta lasagna. Press firmly over the filling. Repeat the layers 1/2 cup of sauce, tofu mixture, 1/2 cup of sauce, pasta lasagna. Press again. The remainder of the sauce completely covers the entire mass. Cover the baking sheet (or aluminum foil) and bake for 40 minutes in a preheated oven of 180 degrees. Uncover and continue baking for another 20 minutes. When ready, cut down to size and serve while still hot.