Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees f. in a blender or food precessor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistancy of cottage cheese. if the mixture is too thick, add a little water. stir in the chopped spinach and set aside. cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. sprinkle half of the tofu mixture and 1/2 cup of the optional cheese. cover this with noodles and a layer of sauce. add the remaining filling, 1/2 cup of cheese, and a layer of sauce. add one more layer of noodles, and cover with sauce. top with remaining cheese. bake for 30-45 minutes. remove from oven and let sit 10 minutes before serving.

Target recipe: cook frozen spinach according to package directions; drain well on paper towels. cook noodles in a large amount of boiling salted water till tender, about 10 minutes; drain well. in skillet, brown ground beef; drain off fat. stir in tomato sauce, sugar, salt, garlic salt, pepper, and the cooked noodles. stir together the cream cheese, sour cream, milk and finely chopped onion. in a 2-quart casserole layer half of the ground beef noodle mixture, half of the cream cheese mixture, all of the spinach and then the remaining beef-noodle mixture. bake covered at 350 degrees til bubbly, about 40 minutes. uncover, spread with remaining cream cheese mixture. sprinkle with the cheddar cheese. bake uncovered until cheese melts, about 10 minutes longer.