Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Italian lasagna pasta
-----FOR THE FILLING-----
3 bn Fresh spinach
3 pk Silken firm Mori-Nu tofu
1/2 c Green onions -- chopped
2 tb Olive oil
2 tb Parsley -- chopped
1/2 ts Salt
2 ts Miso
1/8 ts Nutmeg
1/8 ts Black pepper
-----FOR THE SAUCE-----
Bottled tomato sauce
2 c Mushrooms -- sliced, sauteed
-in:
3 tb Olive oil
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.
