Spinach lasagna #2

Yield: 6 Servings

Ingredients:

12 Curly lasagna noodles made -w/o eggs
2 tb Olive oil
1 1/4 lb Spinach; well washed stems -removed and leaves coarsely -chopped
1 md Onion; finely chopped
2 Broccoli stalks; cut into -small florets stalks -finely chopped
1 lb Mushrooms; thinly sliced
2 Garlic cloves; minced
5 1/2 c Tofu "cheese" sauce (see -recipe)
2 c Tomato sauce

Instructions:

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 "cheese" sauce and remove from the heat. Preheat the oven to 350 degrees. 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. From DEEANNE's recipe files