Fresh spinach lasagna

8 servings

Ingredients

Quantity Ingredient
1 pounds Italian lasagna pasta
3 bunches Fresh spinach
3 packs Silken firm Mori-Nu tofu
½ cup Green onions; chopped
2 tablespoons Olive oil
2 tablespoons Parsley; chopped
Bottled tomato sauce
2 cups Mushrooms; sliced, sauteed
½ teaspoon Salt
2 teaspoons Miso
⅛ teaspoon Nutmeg
⅛ teaspoon Black pepper in:
3 tablespoons Olive oil

Directions

FOR THE FILLING

FOR THE SAUCE

Bring 4 quarts of water to a boil in a large pot.

Blanch washed spinach for one minute and let drain in a colander.

Stir ½ tsp salt and 1 tb olive oil into the water. Carefully add each sheet of pasta to the water and boil for 10 -12 minutes. Rinse pasta in cold water and lay each sheet flat on a cutting board or counter covered with plastic wrap or wax paper.

Saute green onions in 2 tb olive oil for 1 minutes.

Chop spinach and add to the onions. combine with all remaining ingredients and set aside.

Preheat the oven to 350 . Lightly oil a baking dish and spread one third of the sauce over the bottom. Put together several strips of the pasta so that they cover the bottom and hang over the sides of the baking dish. Later they will fold over the top to seal in the fillings.

Cover with one-half of the spinach filling and then add another layer of the pasta. Continue to add pasta, sauce and filling, ending with pasta and covering with sauce. Nutritional yeast "parmesan" or chopped fresh basil leaves may be lightly sprinkled on top.

Cover with foil and bake 20 minutes. Remove foil and bake another 15 minutes. Let the lasagna rest 15 minutes and thencut into pieces and serve. Serves 8.

From DEEANNE's recipe files

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