I made some Spinach Lasagne last night, one for us and one for my friend Nicole who just had a lovely home birth to her beautiful daughter, and the kids loved it!
happy lasagne time:
Spinach Lasagne:
Whole wheat lasagne noodles (package)
Jar of organic tomato basil marinara sauce
Firm tofu
1 lb fresh spinach
2 tbsp earth balance
Lipton vegetable soup mix packet
1 tsp sea salt
dash nutmeg
fresh leaf of sage, sprig of thyme and rosemary
1/2 tsp dry thyme
1/4 c soy milk
1 tsp corn starch
nutritional yeast (optional)
preheat oven to 350, boil noodles and drain, put noodles on wax paper or foil while sauteing spinach with earth balance, sea salt and thyme. Take tofu, salt, nutmeg, soup mix, fresh herbs, soy milk and corn stach in a food processor and blend well, taste to see if more salt is needed. Take casserole dish (I used a 9" x 13" rectangle) spread some sauce on the bottom of pan, add layer off noodles, tofu mixture, spinach and another noodle, add sauce and repeat layer of noodles, tofu, spinach, noodle and continue until at top of casserole dish, then add sauce and nutritional yeast (optional) bake for about 40 minutes, cool for atleast 10 minutes before cutting
1 comment:
They are the cutest. it sounds yummy - or nummy as Brayden puts it.
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