New to the Group and Herb Spinach, Mushroom and Walnut Lasagna Recipe

[Guest guest]

Hello Everyone

 

My name is Angie and I am 44 and married for the second time on August 17, 2008

to Joseph who will be 50 on March 23rd.

 

He is a chef and we started a meal delivery service where we prepare and

delivery healthy and organic meals.

 

We have a couple of vegetarians as clients which helped us learn a different way

to eat and also cook.

 

So, I wanted to join this group to get ideas, tips and recipes and also give

some recipes that are popular with our clients.  I am excited to join this group

and swap recipes and tips.

 

Here is a recipe that is popular with us:

 

Herb Spinach, Mushroom and Walnut Lasagna

 

This great lasagne takes a little time to make but the result is well worth it.

You can prepare it in advance and assemble it just before cooking.

Ingredients:

 

(1 pound) fresh spinach

4 tablespoons olive oil

1 pound, 2 cups) firm tofu

1/2 pound (4 cups) mushrooms, sliced

4 tablespoons wholewheat flour

Approx (8 – 10) ounces lasagne (preferably wholewheat)

1 pinch dry marjoram

1 pinch dry thyme

1 pinch dry rosemary

1 small bunch fresh coriander, chopped

1 small bunch fresh mint, chopped.

2 large tomatos, sliced

Handful of chopped walnuts.

Salt and pepper to taste.

Directions

 

Wash the spinach, and cook it slowly in a saucepan with 1 tablespoon of water,

till tender. Drain it and keep the liquid.

Chop the spinach coarsely and stir in 2 tablespoons of the oil.

Crumble in the tofu with the spinach, add the dry herbs, and mix thoroughly with

a fork.

Fry the mushrooms gently with the other 2 tablespoons of oil.

Melt the margarine in a medium sized pan. Stir in the flour slowly. Add the

mushrooms.

Make up the spinach water to 285 ml (1 pint, 1 ½ cups) and add it slowly to the

mixture, stirring all the time.

Cook the lasagne in boiling water until tender and drain well. Add the chopped

mint and coriander.

Place alternate layers of cooked lasagne, mushroom sauce and spinach mixture and

sliced tomato, finishing with the sauce.

Sprinkle with the chopped walnuts

Bake in the oven at 400 deg F (200 C, Gas Mark 6) for half an hour.

Serve this hot with cooked peas or green beans.

 

Enjoy!

 

Angie Ushinski