*  Exported from  MasterCook  *
                           FRESH SPINACH LASAGNA
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Italian lasagna pasta
                         -----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
    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
    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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