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LOCATION: Recipes >> Pasta Lasagna >> V Spinach Mushroom

Print this Recipe    V Spinach Mushroom

Spinach-Mushroom Lasagne
Yield: 8 servings

1/2 lb fresh mushrooms, sliced
2 ts olive oil
2 28-oz jars spaghetti sauce (or your favorite sauce)
9 lasagne noodles
10 oz frozen chopped spinach, thawed
1 lb tofu
1 ts salt
1 tb nutritional yeast
1/2 ts oregano
1/4 ts garlic powder
1/2 ts basil
1/8 ts cayenne pepper
soy Parmesan (optional)

Saute the mushrooms in the olive oil until tender; remove from heat
and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process
briefly. Add the remaining ingredients--except the noodles--to
the processor and blend until smooth.

Preheat the oven to 375 degrees.

Spread half of the sauce (I try to get mostly sauce and leave the
mushrooms) in the bottom of a 9x12-inch pan. Place a layer of
noodles over the sauce, using three dry noodles and leaving a little
space in between them. Spead half of the tofu mixture on the noodles.
Cover with another layer of 3 noodles and then spread the remaining
tofu mixture over them. Top with a final layer of noodles, and pour
the remaining sauce over this. Cover the dish tightly with foil,
and bake for 30 minutes. Then, remove the foil and bake for another
15 minutes. Remove from the oven and sprinkle with soy parmesan if
you want. The lasagne will cut better if you allow it to cool for
15 minutes before serving.


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