Recipe: Spinach Mushroom Lasagna, Spinach Lasagna, Spinach and Ham Lasagna - Here are some recipes Patti!

Spinach Mushroom Lasagna
(9 servings)

1 lb Firm tofu
1 ts Salt
4 tb Lemon juice
2 tb Vegetable oil
2 1/2 tb Tahini
1 tb Light miso
1 1/2 tb Olive oil
1 lg Onion, chopped
2 lg Garlic cloves, pressed
Black pepper to taste
1 ts Nutmeg
2 ts Tarragon
2 ts Dill
8 oz Mushrooms
8 oz Spinach
1/2 c Fresh parsley
4 tb Breadcrumbs, toasted
1/2 c Walnuts
4 c Tomato sauce
9 Lasagna noodles, al dente

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Spinach Lasagna
Source: Frances Moore Lappe, "Diet for a Small Planet"
(6 servings)

3 tb Vegetable oil
1/2 lb Lasagna noodles
2 ea Garlic cloves, minced
1 md Onion. chopped
2 ea Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped fresh parsley
1 lb Washed spinach
1 cup Monterey Jack Cheese shredded
1/2 c Grated parmesan
8 oz Grated mozzarella

Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving.

Spinach And Ham Lasagna
Source: Better Homes & Gardens

6 lasagna noodles
1 pkg (10 oz.) frozen chopped spinach
2 c skim milk
2 tb cornstarch
1 tb dried minced onion
1 1/2 c diced fully cooked ham; (1/2 pound)
1/2 tsp Italian seasoning; crushed
1 c Shredded Provolone
1 c shredded mozzarella cheese

Cook lasagna noodles to al dente. Drain. Rinse in cold water, drain again, set aside. Meanwhile, cook spinach according to package directions; drain well. Set aside. For sauce, in a medium saucepan combine milk, cornstarch, and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Spread 2 TBS of the sauce evenly on the bottom of a 10 x 6 x 2-inch baking dish. Stir ham and Italian seasoning into remaining sauce. Arrange 3 lasagna noodles in the dish. Spread with one-third of the sauce.

Layer spinach on top. Layer another one-third of the sauce, the shredded Provolone cheese and half of the mozzarella. Place remaining noodles on top. Top with remaining sauce and mozzarella.
Bake in a 375 deg. oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving. Serves 6