pasta - Spinach Mushroom Lasagna with Feta and Sun-Dried Tomatoes

[Guest guest]

This really appeals to me. I sent tne recipe fpr tofu feta earlier this week.

 

 

* Exported from MasterCook *

 

Spinach Mushroom Lasagna with Feta and Sun-Dried Tomatoes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces lasagna noodles

1 tablespoon olive oil

3/4 cup chopped red onion

8 ounces button mushrooms -- sliced

4 cloves garlic -- sliced thin

1 ounce porcini mushrooms -- softened in hot water

2 pounds fresh spinach

8 ounces cow's milk feta -- crumbled, OR use Tofu Feta

1/4 teaspoon black pepper

1/8 teaspoon cayenne

1/8 teaspoon nutmeg

10 ounces soft tofu -- drained and crumbled

15 sun-dried tomatoes -- softened in hot water, then

drained and chopped

1 cup fresh basil -- chopped

3 1/2 cups hearty tomato sauce -- (3 1/2 to 4)

1/4 cup grated Parmesan

 

Yield: 6 servings * Prep Time: 30 Minutes * Cooking Time: 1 1/4 hours

 

While working on recipe development for a large natural foods store in Colorado

I developed a simpler version of this recipe. It was so popular that a

restaurant in Aspen added it to their menu.

 

1. In a large stockpot, bring 3 quarts of water to a boil. Lower the noodles

into the water and stir gently until they have begun to soften and have dropped

into the water. Reduce the heat so the water does not boil over, then cook,

stirring occasionally, until the noodles are just beginning to get tender. (The

noodles will finish cooking in the oven.) Immediately drain them, then carefully

transfer the noodles to a bowl of cold water to rest as you prepare the rest of

the ingredients.

 

2. In a 10-inch skillet, heat the oil over medium high heat until very hot. Add

the onion and cook, stirring constantly, until the onion is coated with oil.

Reduce the heat slightly and continue to cook, stirring often, until the onions

are translucent, about 10 minutes.

 

3. Turn the heat to medium high again and add the button mushrooms. Cook,

stirring often, until the mushrooms begin to wilt, about 3 minutes. Reduce the

heat again, stir in the garlic and continue to cook, stirring often, until the

mushrooms are very soft, about 10 minutes. Drain the porcini mushrooms and stir

them into the pan.

 

4. Meanwhile, clean the spinach, removing the stems and rinsing the leaves. Chop

the leaves roughly. When the mushrooms are soft, stir in the spinach and cook,

stirring and tossing, until the spinach is wilted and has released its juice.

Remove the mushroom-spinach mixture from the heat and drain off any liquid that

has accumulated in the pan. Stir in the feta and season with 1/8 teaspoon black

pepper, all of the cayenne pepper, and the nutmeg. Mix well, then set aside. In

a small bowl, combine the tofu, sun-dried tomatoes, basil, and remaining pepper.

Set this aside as well.

 

5. Preheat the oven to 350F. Remove the noodles from the water and dry on

kitchen towels. In the bottom of a 9- by 13-inch baking pan, spread a thin layer

of the tomato sauce. Cover this with a layer of noodles, then half of the

spinach mixture, another layer of noodles and a thick layer of sauce. Top this

with half of the tofu mixture, then a layer of noodles. Repeat the layering

until all ingredients are used, ending with the sauce. Sprinkle the Parmesan on

top. The lasagna may be assembled up to 24 hours in advance if refrigerated

tightly covered. It may be frozen, tightly covered, for up to 3 months, but

should be thawed in the refrigerator overnight before baking.

 

6. Bake the lasagna, covered, for 30 minutes. Remove the cover and continue to

bake for 45 minutes. Cool briefly before serving.

 

Variation

 

 

1. Substitute 10 ounces tofu " sausage " (page 166) for the crumbled tofu, above,

then proceed with the recipe.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 305 Calories; 4g Fat (11.3% calories from

fat); 14g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 231mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0