Spinach Lasagna (C3)

Serves 8

1 lb. Lasagna noodles

Filling:
3 packages Tofu - Firm
3 bunches fresh spinach
1/2 cup chopped green onion
2 Tbsp. olive oil
2 Tbsp. chopped parsley
1/2 tsp. salt
2 tsp. miso
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/4 cup grated Parmesan cheese

Sauce:
No sugar added tomato sauce
2 cups sliced mushrooms
2 Tbsp. olive oil

Bring 4 quarts of water to a boil in a large pot. Stir 1/2 tsp. salt and 1 Tbsp. 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.

Using the water from the pasta, blanch washed spinach for 1 minute until bright green, then shock in cold water. Drain in a colander and squeeze to remove excess water.

Saute green onions in 2 Tbsp. olive oil for 1 minute. Chop spinach and add to the onions. Combine with all remaining ingredients and set aside.

Saute mushrooms in 2 Tbsp olive oil until tender. Add tomato sauce and heat through.

Pre-heat the oven to 350 degrees. 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 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. Parmesan cheese or chopped fresh basil leaves may be lightly sprinkled on top.

Cover with foil and bake 20 minutes. Then, remove foil and bake another 15 minutes. Let the lasagna rest 15 minutes before serving.