Vegetarian: Spinach Walnut Lasagna by Recipe Cottage

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	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.