Title: Spinach lasagna #2
 Categories: Vegetarian, Main dish, Pasta
      Yield: 6 Servings
 
     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