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Receta Spinach Lasagna
by Global Cookbook

Spinach Lasagna
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Ingredientes

  • 12 x Curly lasagna noodles made w/o Large eggs
  • 2 Tbsp. Extra virgin olive oil
  • 1 1/4 lb Spinach, well washed, stems removed and leaves coarsely minced
  • 1 med Onion, finely minced
  • 2 x Broccoli stalks, cut into small florets, stalks finely minced
  • 1 lb Mushrooms, thinly sliced
  • 2 x Garlic cloves, chopped
  • 5 1/2 c. Tofu "cheese" sauce (see recipe)
  • 2 c. Tomato sauce

Direcciones

  1. In a large pot of lightly salted boiling water, cook the lasagna noodles just till tender, about 6 min. Drain well. Toss with 1 Tbsp. of the oil to keep the noodles from sticking.
  2. 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 till the spinach is wilted, 2 to 3 min. Drain the spinach and rinse under cool running water. Use your hands to squeeze the excess water from the spinach.
  3. In a large skillet, heat the remaining 1 Tbsp. extra virgin olive oil over medium heat. Add in the onion, broccoli, mushrooms, and garlic and cook till the onions are softened, about 5 min. Add in the spinach and cook, stirring, till all the moisture has evaporated from the spinach, about 2 min.
  4. Stir in the Tofu "cheese" sauce, and remove from the heat.
  5. Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish.
  6. 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.
  7. Bake till bubbling, 25 to 30 min. Let stand 10 min before serving.