Spinach Lasagna #2 Recipe
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Spinach Lasagna #2
12 Curly lasagna noodles made
-w/o eggs
2 tbsp Olive oil
1 1/4 lb Spinach, well washed, stems
-removed and leaves coarsely
-chopped
1 medium Onion, finely chopped
2 Broccoli stalks, cut into
-small florets, stalks
-finely chopped
1 lb Mushrooms, thinly sliced
2 Garlic cloves, minced
5 1/2 cup Tofu "cheese" sauce (see
-recipe)
2 cup Tomato sauce
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 DEEANNE's recipe files |
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