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1995-09-27
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Newsgroups: rec.food.recipes
From: mrz@crl.com (Melody Zlatkin)
Subject: Spinach Lasagna
Organization: CRL Dialup Internet Access (415) 705-6060 [login: guest]
References: <354lmt$frv@junior.wariat.org>
Date: Sun, 18 Sep 1994 23:00:00 +0000
Message-ID: <09191994183724um@alexr.demon.co.uk>
This recipe is very easy and doesn't use onions. You can use
cottage cheese instead of the tofu if you don't like tofu, but I
think it's better with the tofu myself.
Spinach Lasagna
1 8 oz. package frozen spinach, thawed
12 oz. tomato paste
1 lb. firm tofu
olive oil
2-4 cloves garlic, minced (more if you really like garlic)
1 tsp. ground cumin
salt to taste
1 8 oz. package of lasagna noodles
16-24 ounces mozzarella cheese
Preheat oven to 350 degrees
Boil noodles until al dente. Toss with olive oil and set aside
In a medium saucepan saute garlic in olive oil for about 5 minutes. Don't
let garlic get brown. Add spinach, tomato paste, and cumin. Mash up
tofu with a fork until it is the consistency of cottage cheese and add it to
the mixture. Salt to taste. Remove from heat and set aside.
Line bottom of a casserole dish with unbroken noodles. Lay them flat,
side by side. Any broken ones are fine for subsequent layers. Spread a
layer of sauce over the noodles, making sure all noodles are covered.
Sprinkle shredded cheese over sauce. (I use lots of cheese.) Repeat
layers until noodles are used up. Top with lots and lots of cheese.
Cover casserole with aluminum foil, making sure foil doesn't touch the
cheese. Bake at 350 degrees for 45 minutes.
Makes 8 servings.
Melody Zlatkin
mrz@crl.com