• Fresh Spinach Lasagna

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    • 1 lb Italian lasagna pasta
    • 3 bn Fresh spinach
    • 3 pkt Silken hard Mori-Nu tofu
    • 1/2 c. Green onions, minced
    • 2 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Parsley, minced
    • 1/2 tsp Salt
    • 2 tsp Miso
    • 1/8 tsp Nutmeg
    • 1/8 tsp Black pepper Bottled tomato sauce
    • 2 c. Mushrooms, sliced, sauteed in:
    • 3 Tbsp. Extra virgin olive oil


    1. Bring 4 qts of water to a boil in a large pot.
    2. Blanch washed spinach for one minute and let drain in a colander. Stir 1/2 tsp salt and 1 tb extra virgin olive oil into the water. Carefully add in each sheet of pasta to the water and boil for 10 -12 min. Rinse pasta in cool water and lay each sheet flat on a cutting board or possibly counter covered with plastic wrap or possibly wax paper.
    3. Saute/fry green onions in 2 tb extra virgin olive oil for 1 min.
    4. Chop spinach and add in to the onions. combine with all other ingredients and set aside.
    5. Preheat the oven to 350 . Lightly oil a baking dish and spread one third of the sauce over the bottom. Combine several strips of the pasta so which they cover the bottom and hang over the sides of the baking dish.
    6. Later they will fold over the top to seal in the fillings.
    7. Cover with one-half of the spinach filling and then add in another layer of the pasta. Continue to add in pasta, sauce and filling, ending with pasta and covering with sauce. Nutritional yeast "parmesan" or possibly minced fresh basil leaves may be lightly sprinkled on top.
    8. Cover with foil and bake 20 min. Remove foil and bake another 15 min. Let the lasagna rest 15 min and thencut into pcs and serve.
    9. Serves 8.

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