Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NOODLES-----
10 oz Noodles, lasagna -- artichoke
1 t Olive oil
-----TOFU RICOTTA-----
1 lb Tofu, firm
2 tb Oil, olive, extra virgin
Ground rock salt to taste
1/4 ts Nutmeg -- freshly grated OR
1/2 ts Nutmeg, ground
-----VEGETABLE FILLING-----
2 Garlic cloves -- crushed in
--4 T olive oil
1 lg Zucchini -- cut in 1/8-inch
--thick lengthwise slices
--(app. 3 cups)
1 1/2 ts Basil, dried
1 1/2 Oregano, dried
1/2 ts Paprika, sweet Hungarian
Ground rock salt
Freshly ground pepper
3 c Mushrooms -- stems removed;
--caps thinly sliced
10 oz Spinach, frozen -- chopped
32 oz Spaghetti sauce, vegetarian
Prepare lasagna noodles. Bring water to boil in a
large pot and add pasta and olive oil. Return to a
boil and simmer, stirring once or twice to prevent
sticking. Cook for time indicated on package for al
dente consistency. Drain, rinse thoroughly under cold
water, and lay out on clean towels. Cover with a towel
to prevent drying.
Prepare ricotta. Crumble three-fourths of the tofu (12
oz) in a food processor or blender. Add oil, salt and
nutmet. Process only until mixture is slightly lumpy.
Finely crumble remaining tofu into mixture and set
aside.
Using 1 tablespoon of the garlic oil for each batch,
cook zucchini in a single layer in several batches, in
a large skillet. Sprinkle each batch of zucchini
generously with basil, oregano, paprika, salt and
pepper. If the slices are thin enough, you will not
need to turn them. Saute until bright green and
tender-crisp. Remove from skillet and set aside.
Add remaining 1 tablespoon garlic oil to skillet. Toss
in mushrooms and saute until tender and slightly brown
on edges. Remove from skillet and set aside.
Steam spinach until defrosted. Squeeze to remove
excess water and set aside.
Preheat oven to 350. Lightly brush a shallow 9 x
13-inch baking dish with olive oil. Place a scant
ladle of spaghetti sauce in dish and spread over
bottom. Put a layer of 3 noodles on top of the sauce.
Cover with a thick masking or ricotta. Top with layers
of zucchini, mushrooms, spinach and salt and pepper to
taste. Repeat layers of spaghetti sauce, pasta,
ricotta, zucchini, mushrooms, spinach and seasonings
twice more, reserving 3 lasagna noodles, 1/2 to 3/4
cup ricotta, and 2 tablespoons spaghetti sauce for
final layer.
End with a final pasta layer, a masking of ricotta,
and a thin brushing of spaghetti sauce. Dust with
basil, oregano and paprika. Cover with foil. Bake 45
minutes, then cool a few minutes before cutting. Serve
hot.
From files of Dianne Smith. Formatted by Dianne
Smith/DEEANNE
