Side Pannel
Fresh Spinach Lasagna
Fresh Spinach Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Pasta, Main Dish
Ingredients List
- 1 lb Italian lasagna pasta
Directions
FOR THE FILLING
3 bn Fresh spinach
3 pk 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
FOR THE SAUCE
Bottled tomato sauce
2 c Mushrooms; sliced, sauteed
-in:
3 tb Olive oil
Bring 4 quarts of water to a boil in a large pot.
Blanch washed spinach for one minute and let drain in a colander. Stir 1/2
tsp salt and 1 tb olive oil into the water. Carefully add each sheet of
pasta to the water and boil for 10 -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 . Lightly oil a baking dish and spread one third
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 one-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 thencut into pieces and serve.
Serves 8.
From DEEANNE's recipe files
3 bn Fresh spinach
3 pk 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
FOR THE SAUCE
Bottled tomato sauce
2 c Mushrooms; sliced, sauteed
-in:
3 tb Olive oil
Bring 4 quarts of water to a boil in a large pot.
Blanch washed spinach for one minute and let drain in a colander. Stir 1/2
tsp salt and 1 tb olive oil into the water. Carefully add each sheet of
pasta to the water and boil for 10 -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 . Lightly oil a baking dish and spread one third
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 one-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 thencut into pieces and serve.
Serves 8.
From DEEANNE's recipe files
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