Served as main course. Vegetarian dish.

1 lb Italian Lasagna Pasta

FOR THE FILLING

3 bunch Fresh Spinach

3 pk Silken firm Mori-Nu Tofu

1/2 cup Green Onions, chopped

2 Tablespoon Olive Oil

2 Tablespoon Parsley, chopped

1/2 teaspoon Salt

2 teaspoon Miso

1/8 teaspoon Nutmeg

1/8 teaspoon Black Pepper

FOR THE SAUCE

Bottled Tomato Sauce

2 cup Mushrooms, sliced, sauteed

3 Tablespoon Olive Oil

Bring 4 quarts of water to a boil in a large pot. Blanch washed spinach for one minute and let drain in a colander. Stir 1/2 tsp salt and 1 Tablespoon olive oil into the water. Carefully add each sheet of pasta to the water and boil for 10 -12 minutes. Rinse pasta in cold water and lay each sheet flat on a cutting board or counter covered with plastic wrap or wax paper. Saute green onions in 2 Tablespoon olive oil for 1 minutes. Chop spinach and add to the onions. combine with all remaining ingredients and set aside. Preheat the oven to 350 degree F. Lightly oil a baking dish and spread one third of the sauce over the bottom. Put together several strips of the pasta so that they cover the bottom and hang over the sides of the baking dish. Later they will fold over the top to seal in the fillings. Cover with one-half of the spinach filling and then add another layer of the pasta. Continue to add pasta, sauce and filling, ending with pasta and covering with sauce. Nutritional yeast Parmesan or chopped fresh basil leaves may be lightly sprinkled on top. Cover with foil and bake 20 minutes. Remove foil and bake another 15 minutes. Let the lasagna rest 15 minutes and then cut into pieces and serve.

Serves: 8

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