Mori-Nu Fresh Spinach Lasagna

Submitted by yogiclarebear

"This is from a package of Mori-Nu Silken Lite Tofu, posted as written. When I made this, I used regular parmesan and mozzarella cheeses, and lots more than called for. I used whole wheat lasagna noodles, and I also found that extra sauce was needed, in my opinion. Carnivore hubby liked it!"

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 8

ingredients

• 3 bunches fresh spinach, washed
• 1 tablespoon olive oil
• 1 lb lasagna noodle
• 1⁄2 cup chopped green onion
• 3 (12 1/3 ounce) packages Mori-Nu extra firm lite tofu, drained and crumbled
• 2 tablespoons chopped parsley
• 2 teaspoons miso
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon black pepper
• 1⁄4 cup parmesan soy cheese, grated (optional)
• 1⁄4 cup monterey jack-style soy cheese, grated (optional)

• Sauce

• 15 ounces prepared marinara sauce (homemade or bottled)
• 2 cups sliced mushrooms
• 1 tablespoon olive oil

directions

1. Boil 4 qts. of water in a large pot. Blanch spinach for 1 min.; drain spinach in colander, do not drain water.
2. Saute mushrooms in 1 tablespoons olive oli until soft, and mix with marinara sauce. Set aside.
3. Stir 1/2 teaspoons salt into water. Add pasta to water; boil for 10-12 minutes Drain and rinse pasta in cold water, lay pasta flat on cutting board.
4. Saute onions in 1 tablespoons olive oil for 1 minute Chop spinach and add to onions.
5. Combine with remaining ingredients (except cheese) and set aside.
6. Preheat oven to 350 degrees. Lightly oil small rectangular baking dish and spread 1/3 of prepared marinara sauce over bottom. Lay strips of pasta so they cover the bottom and hang over sides of baking dish. (Later fold pasta over top to seal in fillings.)
7. Spread 1/2 spinach filling; add another layer of pasta. Continue to add sauce, and filling, Parmesan, ending with pasta and covering with sauce. Sprinkle Monterey Jack and/or chopped fresh basil lightly on top if desired.
8. Cover with foil and bake 20 minutes Remove foil and bake another 15 minutes Let the lasagna rest 15 mins.; cut and serve.