INGREDIENTS

INSTRUCTIONS

Carefully wash the spinach. Discard the stems and coarsely cho the leaves.
Rinse the tofu in cold water and set aside to drain in a colander.
Heat the oil in a large pot. Add the garlic, then the spinach and broccoli.
Cook over high heat for about l0 minutes, stirring frequently, until the
broccoli is half cooked. Remove from the heat and set aside.
"RICOTTA" MIX -- In a large mixing bowl, mash the tofu with a fork or
potato masher. Season with the tamari, nutmeg, and freshly ground pepper.
Stir in l/2 cup Parmesan cheese, the cooked spinach, and the broccoli. Add
the eggs and combine.
Bring a large pot of water to a boil. Add a small amount of oil and cook
the lasagne until al dente, about 5 minutes. Since the pasta will be baked,
it's important not to overcook it. Drain and rinse with cold water.
Separate the lasagne so it does not stick together.
Preheat the oven to 350F degrees. Layer a third of the tomato sauce over
the bottom of a 9x13-inch baking dish . Arrange one-third of the pasta over
the sauce and spread one-half the "ricotta" mix on top. For the next layer:
pasta, sauce, the rest of the "ricotta" mix. Finish with the rest of the
pasta and the sauce. Top with the remaining 1 cup Parmesan cheese.
Bake for 1 hour. Remove from the oven and cool for l0 minutes before
serving.
VARIATION: Include other vegetables with the spinach or instead of the
spinach. Onions, garlic, mushrooms, zucchini, red pepper make a delicious
filling. Saute them as you would the spinach, but make sure you cook them
al dente, remembering they they will bake for an hour.
ABOUT THE DISH: This is a delicious version of lasagne, one that is light
on cheese and eggs. The secret is in the sauce and the "mock ricotta."
SAFETY TIP - break eggs separately into their own small bowl(s). Whisk to
combine. Then add eggs when directed.
>*Recipe from A Taste of Heaven and Earth by Bettina Vitell (Harper: 1993)
>Pat Hanneman (Kitpath) Mc-PER SERVING: 237 cals, 6.7g fat; 14% cf-fat.;
without the low-fat substitutes Mc-PER SERVING: 411 cals, 16g fat (34%
cff).
NOTES : Dear Ms. Vitell,  ... Your lasagna is out of this world, although I
must admit that I always add mushrooms and Japanese eggplant. No one can
believe that it is tofu and not ricotta cheese, and it is one of the most
satisfying meals that I have ever made or eaten. I continue to try your
recipes for myself and as a special treat for my friends. --Osaka, Japan
Recipe by: A Taste of Heaven and Earth (1993)*
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 04,
1998

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