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  Fresh Spinach Lasagna
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 229
Ingredients:
1 lb Italian lasagna pasta

MMMMMFOR THE FILLING

3 bunch Fresh spinach
3 package Silken firm Mori-Nu tofu
1/2 cup Green onions, chopped
2 tbsp Olive oil
2 tbsp Parsley, chopped
1/2 tsp Salt
2 tsp Miso
1/8 tsp Nutmeg
1/8 tsp Black pepper

MMMMMFOR THE SAUCE

Bottled tomato sauce
2 cup Mushrooms, sliced, sauteed in:
3 tbsp Olive oil
Instructions:
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 1/2 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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