| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 12 |
|
Curly lasagna noodles made w/o eggs |
| 2 |
tb |
Olive oil |
| 1 1/4 |
lb |
Spinach; well washed, stems removed and leaves coarsely chopped |
| 1 |
md |
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 |
c |
Tofu "cheese" sauce (see recipe) |
| 2 |
c |
Tomato sauce |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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