Pasta - Spinach Lasagna

[Guest guest]

The " cute " spellings aren't mine. They are what the cookbook author named his

recipes, and I, for one, like to see recipes as they were written.

 

 

* Exported from MasterCook *

 

Spinach Lasagna

 

Recipe By :Abbot George Burke - Simply Heavenly

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces lasagna noodles

1 1/2 cups chopped onion

2 1/3 cups sliced mushrooms

1 teaspoon minced garlic

1 tablespoon corn or olive oil

2 10 oz packages frozen spinach -- thawed and squeezed dry

1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon freshly ground black pepper

2 cups Tofu Cottage Cheez or Tofu Ricotta Cheez

3 1/2 cups Notzarella Cheez

4 cups canned tomato sauce

1/4 cup Parmesan Cheez

 

Cook the noodles. While they are cooking, saute the onion, mushrooms, and

garlic in the oil for 5 minutes. Take from the heat and stir in the spinach,

oregano, basil, and pepper. Set aside. Combine the Tofu Cheez with 2 cups of

the Notzarella. Line a nonstick baking dish with 3 noodles. Cover the noodles

with half of the spinach mixture, half of the Cheez mixtuure, and half of the

tomato sauce. Cover this with 3 more noodles and repeat the layering. Top with

the last 3 noodles and spread the 1 1/2 cups of the Notzarella over them.

Sprinkle the " Parmesan " over all. Bake at 375F for 45 minutes. Let stand 10

minutes before serving.

 

 

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Per serving: 140 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g

Protein; 28g Carbohydrate; 0mg Cholesterol; 56mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0