Fresh Spinach Lasagna

Instead of cottage cheese or ricotta, this lasagna recipe uses a tofu filling.

Fresh Spinach Lasagna
Ingredients You Will Need:
1 pound Italian lasagna pasta

Filling:
3 bunches fresh spinach
1/2 cup green onions, chopped
2 tablespoons olive oil
3 packages silken firm mori-nu tofu
2 tablespoons parsley, chopped
1/2 teaspoon salt
2 teaspoons miso
1/8 teaspoon nutmeg
1/8 teaspoon black pepper

Sauce:
Bottled tomato sauce
2 cups mushrooms, sliced
3 tablespoons 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 to 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.

Sauté green onions in 2 tablespoons olive oil for 1 minute. Chop spinach, and add to the onions. Combine with all remaining filling ingredients, and set aside.

Preheat the oven to 350 degrees Fahrenheit. Lightly oil a baking dish, mix together the sauce ingredients and spread one third of it 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 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. 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 then cut into pieces and serve.