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LOCATION: Recipes >> Vegetarian >> Spinach Walnut Lasagna

Print this Recipe    Spinach Walnut Lasagna

1 1/2 lbs. fresh spinach (I use 2 bunches)
4 Cups firm tofu, drained well & mashed (I use 1 lb low fat tofu)
1 tsp salt
2 T nutritional yeast
2 cloves garlic,minces
1/4 tsp. nutmeg
1/2 tsp. dried oregano
black pepper, to taste
3/4 lb whole wheat or Italian lasagna noodles ( I use a lb.)
6 cups well-seasoned tomato sauce
3/4 Cup chopped walnuts, toasted in a dry skillet until crisp, brown&
fragant (do this before starting recipe)
soy parmesan cheese

Wash spinach & remove any large stems. Place in a large saucepan using
only water that clings to the leaves, & cook, covered, over low heat for a
few minutes, until just wilted. Drain thoroughly. Chop spinach & combine
tofu, salt, nutritional yeast, garlic, nutmeg, oregano and black pepper.
Cook lasagna noodles until almost tender; drain & 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 & spinach, a
layer of 1/4 of the nuts & a coating of sauce. Continue with 2 more
similar layers, finishing with a layer of noodles. Spread sauce &
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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