Lenten Recipe: Spinach Tofu Lasagne

Fresh Spinach Lasagne
Servings: 8

Ingredients
1 bag prewashed baby spinach or 3 bunches fresh spinach, washed and stemmed
1/2 t salt
1 lb. lasagna noodles
1/2 cup chopped green onion
2 pkgs. tofu, drained and crumbled (12 or 14 oz packages)
2 T chopped parsley
1/8 t nutmeg
1/8 t black pepper

2 c bottled marinara with 2 cups sliced mushrooms
-or-
2 c homemade sauce:
1 Large Yellow Onion chopped
1/4 cup fresh basil chopped, or 2 T dried basil
1 T dried oregano
4 garlic cloves minced
1 t thyme
1 can tomato paste
1 28 oz can plum crushed tomatoes
2 cups sliced mushrooms
Salt and Pepper

For topping:
Bread crumbs combined with fresh or dried basil

Combine all ingredients and simmer while preparing the rest of the lasagne. Stir occasionally

Preheat oven to 350 degrees. Boil water then add pasta; boil for 10-12 mins. Drain and rinse pasta in cold water. Chop spinach and green onions. Combine with salt, parsley, nutmeg, and pepper. Set aside. Spread 1/3 of prepared sauce over bottom. Lay strips of pasta so they cover the bottom and hang over sides of baking dish. Spread 1/2 spinach filling; add another layer of pasta. Continue to add pasta, sauce, and filling, ending with pasta and covering with sauce. Fold pasta over top to seal in fillings. Sprinkle bread crumbs and basil lightly over top. Cover with foil and bake 20 mins. Remove foil and bake another 15 mins. Let the lasagna rest 15 mins.; cut and serve.