Spinach lasagna #2

6 servings

Ingredients

Quantity Ingredient
12 Curly lasagna noodles made w/o eggs
2 tablespoons Olive oil
1¼ pounds Spinach; well washed, stems removed and leaves coarsely chopped
1 medium Onion; finely chopped
2 Broccoli stalks; cut into small florets, stalks finely chopped
1 pounds Mushrooms; thinly sliced
2 Garlic cloves; minced
5½ cup Tofu \"cheese\" sauce (see recipe)
2 cups Tomato sauce

Directions

In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes. Drain well. Toss with 1 tablespoon of the oil to keep the noodles from sticking.

Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes. Drain the spinach and rinse under cold running water. Use your hands to squeeze the excess water from the spinach.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes. Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes. Stir in the Tofu "cheese" sauce, and remove from the heat.

Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish. Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly. Spread with half the spinach filling. Top with 4 more noodles, and spread with the remaining filling. Top with 4 more noodles, and spread the remaining tomato sauce on top.

Bake until bubbling, 25 to 30 minutes. Let stand 10 minutes before serving.

From DEEANNE's recipe files

Related recipes