Spinach Lasagna

Ingredients

Directions

In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.

Drain well.

Toss with 1 tablespoon of the oil to keep the noodles from sticking.

Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.

Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.

Drain the spinach and rinse under cold running water.

Use your hands to squeeze the excess water from the spinach.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.

Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.

Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes.

Stir in the Tofu and cheese and sauce, and remove from the heat.

Preheat the oven to 350 degrees F.

Lightly oil a 9 by 13 inch baking dish.

Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.

Spread with half the spinach filling.

Top with 4 more noodles, and spread with the remaining filling.

Top with 4 more noodles, and spread the remaining tomato sauce on top.

Bake until bubbling, 25 to 30 minutes.

Let stand 10 minutes before serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.