Tofu, Sundried Tomato, Artichoke and Spinach Lasagna, topped with Organic Tomato Soup

INGREDIENTS:                                               

2 cups sliced artichoke hearts

1 1/2 cup sundried tomato, sliced

3 cups cooked spinach, chopped and drained well

2 cloves garlic, minced

1 package Firm Tofu, cut into 1/8 “thick slices

1 package Silken Tofu

1 package Egg Roll Wrappers

1 1/2 cup part skim milk mozzarella cheese, shredded and divided into 4 equal portions

1/2 cup organic tomato soup

4 Tbsp water

4 fresh basil leaves, chopped

Directions:
Preheat the oven to 350 degrees. Whip the silken tofu, garlic, and 2 tablespoons of water until smooth. Divide into 4 equal parts. Spray a 6” x 12” lasagna pan with non-stick spray. Pour 2 Tablespoons water in the bottom of the pan. Line the bottom of the pan with 2 egg roll wrappers. Next, layer with all of the sliced artichokes. Spread 1 portion of the silken tofu mix on the artichokes. Then sprinkle 1 portion of the mozzarella cheese. Lay 2 more egg roll wrappers on top of the cheese. Next, layer the sundried tomatoes on the wrappers. Spread the 2 portion of silken tofu on the sundried tomatoes. Sprinkle the 2’ portion of the mozzarella cheese. Lay 2 more egg roll wrappers on the cheese. Spread all the spinach on the on the wrappers. Spread the 3 portion of silken tofu onto the spinach. Sprinkle three portions of cheese onto the tofu. Lay 2 more egg roll wrappers. Layer the thinly sliced firm tofu on the wrappers. Spread the last portion of silken tofu mixture. Lay 2 more egg roll wrappers. Top with organic tomato soup and last portion of cheese. Bake in pre-heated oven for about 1 hour. Allow to cool for 5 minutes then serve.