Spinach lasagna #2
Spinach Lasagna Vegetarian Pasta
Last updated 6/12/2012 1:24:31 AM. Recipe ID 58081. Report a problem with this recipe.
Title: Spinach lasagna #2
Categories: Vegetarian, Main dish, Pasta
Yield: 6 Servings
12 Curly lasagna noodles made
2 tb Olive oil
1 1/4 lb Spinach; well washed, stems
-removed and leaves coarsely
1 md Onion; finely chopped
2 Broccoli stalks; cut into
-small florets, stalks
1 lb Mushrooms; thinly sliced
2 Garlic cloves; minced
5 1/2 c Tofu "cheese" sauce (see
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
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
From DEEANNE's recipe files
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