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Name: Mixed Mushroom and Spinach Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1/3 cup slivered or sliced almonds; 1 1/4 cup basil leaves packed and torn; 2 tablespoons olive oil; 2 tablespoons water; 1/2 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon salt; 3 cloves garlic; 16 ounces crimini mushrooms; 1 teaspoon olive oil; 6 cups spinach; salt; 1 pound lasagna noodles; 1 large onion; 2 carrots; 6 cloves garlic; 2 teaspoons olive oil; 2 teaspoons Dried thyme; large pinch red pepper flakes; 2 28oz Cans whole tomatoes; Salt; 1/2 cup sunflower seeds raw and hulled; 28 ounces extra firm tofu; 2 tablespoons olive oil; 1 teaspoon lemon juice; 1/2 teaspoon salt; 8 cloves garlic; 1/2 cup nutritional yeast; 1 medium tomato sliced

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INGREDIENTS

Basil Pesto
1/3 cup slivered or sliced almonds
1 1/4 cup basil leaves ; packed and torn
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
3 cloves garlic
Mushroom Spinach Filling
16 ounces crimini mushrooms
1 teaspoon olive oil
6 cups spinach
salt
1 pound lasagna noodles
House Marinara (double batch)
1 large onion
2 carrots
6 cloves garlic
2 teaspoons olive oil
2 teaspoons Dried thyme
large pinch red pepper flakes
2 28oz Cans whole tomatoes
Salt
Tofu Ricotta (double batch)
1/2 cup sunflower seeds ; raw and hulled
28 ounces extra firm tofu
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
8 cloves garlic
1/2 cup nutritional yeast
1 medium tomato ; sliced

INSTRUCTIONS

House Marinara

1. Chop the onion, dice the carrot and mince the garlic.

2. Heat the oil in a large pot over medium heat. Add the onion and saute until it begins to look golden; 4-5 minutes. Add the carrot; cook 2 minutes. Add the garlic, thyme and red pepper.

3. Open the tomatoes and crush them. Stir into the pot continuing to crush. Add 1 1/2 cups of juice to the pot. Reduce heat to medium low and simmer for 30 minutes, until the tomatoes are broken down. Add more garlic, thyme and salt to taste.

4. Smooth out with immersion blender.

Sauce will keep for up to 1 week in the fridge.

Tofu Ricotta

1. Chop up the seeds in a food processor or blender.

2. Squeeze the water out of the tofu, then add to the seeds in the blender. Run until it looks smooth.

3. In a bowl, mix tofu, oil, lemon zest, lemon juice, salt and garlic. Stir in yeast.

Can be made 1 day ahead.

Lasagna

Pesto: Combine all ingredients in a food processor and blend until smooth.

Filling: Remove any tough stems and slice mushrooms. Heat oil in a large saute pan over medium heat. Add mushrooms and cook for about 2 minutes. Fold in spinach, add pinch of salt and cook until spinach is wilted; about 3 minutes. Turn off heat and stir in 2 tablespoons of pesto.

Heat oven to 375.

Cook noodles according to the directions. Ladle 1 cup of sauce into bottom of 11x7 pan. Cover bottom with noodles. Spread 1/3 of ricotta, followed by 1/3 mushrooms, then another cup of sauce. Spread a spoonful or two of pesto, then layer noodles. Repeat layers ending with noodles and last of the sauce. Layer tomatoes on top.

Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake 25-30 minutes, or until edges of the noodles brown.

Let sit for 15 minutes before serving. Serve with remaining pesto.

NOTES

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Mixed Mushroom and Spinach Lasagna

Basil Pesto
1/3 cup slivered or sliced almonds
1 1/4 cup basil leaves packed and torn
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
3 cloves garlic
 Mushroom Spinach Filling
16 ounces crimini mushrooms
1 teaspoon olive oil
6 cups spinach
 salt
1 pound lasagna noodles
 House Marinara (double batch)
1 large onion
2 carrots
6 cloves garlic
2 teaspoons olive oil
2 teaspoons Dried thyme
 large pinch red pepper flakes
2 28oz Cans whole tomatoes
 Salt
 Tofu Ricotta (double batch)
1/2 cup sunflower seeds raw and hulled
28 ounces extra firm tofu
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
8 cloves garlic
1/2 cup nutritional yeast
1 medium tomato sliced

House Marinara
1. Chop the onion, dice the carrot and mince the garlic.
2. Heat the oil in a large pot over medium heat.  Add the onion and saute until it begins to look golden; 4-5 minutes.  Add the carrot; cook 2 minutes.  Add the garlic, thyme and red pepper.
3. Open the tomatoes and crush them.  Stir into the pot continuing to crush. Add 1 1/2 cups of juice to the pot. Reduce heat to medium low and simmer for 30 minutes, until the tomatoes are broken down.  Add more garlic, thyme and salt to taste.
4. Smooth out with immersion blender.

Sauce will keep for up to 1 week in the fridge.

Tofu Ricotta
1. Chop up the seeds in a food processor or blender.
2. Squeeze the water out of the tofu, then add to the seeds in the blender.  Run until it looks smooth.
3. In a bowl, mix tofu, oil, lemon zest, lemon juice, salt and garlic.  Stir in yeast.

Can be made 1 day ahead.

Lasagna
Pesto:  Combine all ingredients in a food processor and blend until smooth.
Filling: Remove any tough stems and slice mushrooms.  Heat oil in a large saute pan over medium heat. Add mushrooms and cook for about 2 minutes. Fold in spinach, add pinch of salt and cook until spinach is wilted; about 3 minutes.  Turn off heat and stir in 2 tablespoons of pesto.

Heat oven to 375.

Cook noodles according to the directions. Ladle 1 cup of sauce into bottom of 11x7 pan.  Cover bottom with noodles.  Spread 1/3 of ricotta, followed by 1/3 mushrooms, then another cup of sauce.  Spread a spoonful or two of pesto, then layer noodles. Repeat layers ending with noodles and last of the sauce. Layer tomatoes on top.

Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake 25-30 minutes, or until edges of the noodles brown.

Let sit for 15 minutes before serving.  Serve with remaining pesto.

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Nutrition

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Serving Size: 1 Serving (333g)
Recipe Makes: 8 Servings

Calories: 442
Calories from Fat: 153 (35%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 4.1g
Cholesterol 41.4mg		13 %
Sodium 65.4mg		2 %
Potassium 1075.5mg		28 %
Total Carbohydrate 51.4g		15 %
	Dietary Fiber 7g	28 %
	Sugars, other 44.4g
Protein 28g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 442

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