Recipe - Fresh Spinach Lasagna

1 pound Italian lasagna pasta

FOR THE FILLING
3 bn Fresh spinach
3 pack Silken firm MoriNu tofu
One half cup Green onions; chopped
2 tablespoon Olive oil
2 tablespoon Parsley; chopped
One half teaspoon Salt
2 teaspoon Miso
1/8 teaspoon Nutmeg
1/8 teaspoon Black pepper

FOR THE SAUCE
Bottled tomato sauce
2 cup Mushrooms; cut or sliced up , sauteed
in:
3 tablespoon 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 tablespoon 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 tablespoon 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 onehalf 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini