Fresh Spinach Lasagna

Servings: 8

Ingredients:
3 bunches fresh spinach, washed
1/2 tsp. salt
3 Tbsp. olive oil
1 lb. lasagna pasta
1/2 cup chopped green onion
3 pkgs. Mori-Nu Silken Firm Tofu, drained and crumbled
2 Tbsp. chopped parsley
2 tsp. miso
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/4 cup grated soy-Parmesan cheese (optional)
1/4 cup grated soy-Monterey Jack cheese (optional)
Sauce:
About 26 oz. (1-1/2 to 2 cups) marinara sauce (homemade or bottled) with:
2 cups sliced mushrooms, sauteed in
2 Tbsp. olive oil

Directions:
Boil 4 qts. of water in a large pot. Blanch spinach for 1 min.; drain in colander. Stir 1/2 tsp. salt and 1 Tbsp. olive oil into water. Add pasta to water; boil for 10-12 mins. Drain and rinse pasta in cold water, lay pasta flat on cutting board. Saute onions in 2 Tbsp. olive oil for 1 min. Chop spinach and add to onions. Combine with remaining ingredients (except cheese) and set aside. Preheat oven to 350 degrees. Lightly oil small rectangular baking dish and spread 1/3 of prepared sauce over bottom. Lay strips of pasta so they cover the bottom and hang over sides of baking dish. Later fold pasta over top to seal in fillings. Spread 1/2 spinach filling; add another layer of pasta. Continue to add pasta, sauce, Parmesan, and filling, ending with pasta and covering with sauce. Sprinkle Monterey Jack and/or chopped fresh basil lightly on top if desired. Cover with foil and bake 20 mins. Remove foil and bake another 15 mins. Let the lasagna rest 15 mins.; cut and serve.

Nutritional Notes
Contains just 2.5g of saturated fat; 2g of fiber per serving.

Nutritional Facts
Calories: 308 Fat: 15g Carbohydrates: 28g Sodium: 610mg Cholesterol: 1.5mg Protein: 16g