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Print this Recipe    V Spinach Walnut

Spinach Walnut Lasagna

1 1/2 lbs. fresh spinach
4 cups firm tofu, drained well and mashed
1 tsp salt
2 T nutritional yeast
2 cloves garlic, minced
1/4 tsp. nutmeg
1/2 tsp. dried oregano
black pepper, to taste
3/4 to 1 lb whole wheat or Italian lasagna noodles
6 cups well-seasoned tomato sauce
3/4 cup chopped walnuts, toasted in a dry skillet until crisp, and fragant
soy parmesan cheese

Wash spinach and remove any large stems. Place in a large saucepan
using only water that clings to the leaves, and cook, covered, over
low heat for a few minutes, until just wilted. Drain thoroughly.
Chop spinach and combine tofu, salt, nutritional yeast, garlic,
nutmeg, oregano and black pepper. Cook lasagna noodles until almost
tender; drain and run cold water to keep them from sticking together.
Lightly oil a 9" by 13" lasagna pan or baking dish. Spread a thin
layer of sauce on the bottom, then a laywer of noodles, followed
by a layer of 1/3 of the seasoned tofu and spinach, a layer of 1/4
of the nuts and a coating of sauce. Continue with 2 more similar
layers, finishing with a layer of noodles. Spread sauce and remaining
nuts over them. At this point I add the parmesan Bake at 350
degrees for 30-45 minutes. Let stand 10 minutes before cutting.

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