Recipe - Megavegetarian Lasagna

3 md Sweet potatoes
1 pound Fresh spinach
9 ounce Firm tofu
1 cup Nonfat ricotta cheese
1 teaspoon Chopped basil
One fourth cup Chopped parsley
1 Clove minced garlic
1 Jar spaghetti sauce; 32oz
8 ounce Shredded nonfat mozzarella
cheese
3 tablespoon Wheat germ

1. Peel and thinly slice sweet potatoes. Lightly steam spinach; drain
and set aside. 2. FILLING: Drain the tofu slightly but don't squeeze out
the water. Place it with ricotta in the container of a blender or food
processor and blend till smooth. Transfer to a bowl and add oregano, basil,
parsley, and garlic; mix well. 3. ASSEMBLE the lasagna in a 9 x 13 inch
baking pan. Spread a thin layer of sauce in the bottom. Cover with a layer
of potato slices (first third). Spread half the tofuricotta filling over
potato. Cover with onethird (about 10oz) of the remaining sauce; sprinkle
with half the mozzarella. Layer with all the spinach. Continue to layer
remaining ingredients, end with sauce; then sprinkle with wheat germ. Bake
45 minutes at 375F/190C. Let stand 10 minutes before serving.

Variation: chop spinach and add it to the cheese filling.
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:35 0400

From: TheCookie@aol.com
NOTES : Here's an anticancer recipe emphasizing fiber, vitamins A and C,
folate and potassium from tempting ingredients. Like sweet potato
"noodles;" tofu and ricotta filling; fresh spinach; and a
convenient spaghetti sauce.