*  Exported from  MasterCook  *

                          Fresh Spinach Lasagna

Recipe By     : Deeanne
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Italian lasagna pasta
                        Filling:
   3       bn           Fresh spinach
   3                    Pkg 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
                        Sauce:
                        Bottled tomato sauce
   2       c            Mushrooms -- sliced,
                        - sauteed in:
   3       tb           Olive oil

  Bring 4 qt water to a boil in a large pot.

  Blanch washed spinach for one minute and let drain in a colander.
  Stir 1/2 ts salt and 1 tb olive oil into the water. Carefully add
  each sheet of pasta to the water and boil for 10 to 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 F. Lightly oil a baking dish and spread
  1/3rd 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 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 then cut into
  pieces and serve.

  Yield: 8 Servings
  

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