Spinach Lasagna

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Spinach Lasagna Ingredients

12 Curly lasagna noodles made	1 lb Mushrooms; thinly sliced
2 tb Olive oil	2 Garlic cloves; minced
1 1/4 lb Spinach; well washed, stems	5 1/2 c Tofu "cheese" sauce (see
1 md Onion; finely chopped	2 c Tomato sauce
2 Broccoli stalks; cut into

Instructions for Spinach Lasagna

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 DEEANNEs recipe files From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Italian

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