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Spinach Lasagna

8 oz. package frozen spinach, thawed
12 oz. tomato paste
1 lb. firm tofu
olive oil
2-4 cloves garlic, minced (more if you really like garlic)
1 tsp. ground cumin
salt to taste
8 oz. package of lasagna noodles
16-24 ounces mozzarella cheese

Preheat oven to 350 degrees.

Boil noodles until al dente. Toss with olive oil and set aside.

In a medium saucepan saute garlic in olive oil for about 5 minutes.
Don't let garlic get brown. Add spinach, tomato paste, and cumin.
Mash up tofu with a fork until it is the consistency of cottage
cheese and add it to the mixture. Salt to taste. Remove from heat
and set aside.

Line bottom of a casserole dish with unbroken noodles. Lay them
flat, side by side. Any broken ones are fine for subsequent layers.
Spread a layer of sauce over the noodles, making sure all noodles
are covered. Sprinkle shredded cheese over sauce. (I use lots of
cheese.) Repeat layers until noodles are used up. Top with lots
and lots of cheese.

Cover casserole with aluminum foil, making sure foil doesn't touch
the cheese. Bake at 350 degrees for 45 minutes.

Makes 8 servings.


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