• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spinach Lasagna

  • Recipe Submitted by on

Category: Main Dish, Vegetarian, Pasta

 Ingredients List

  • 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


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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