LASAGNA WITH SPINACH AND TOFU ENJOY DAN:

                SPINACH LASAGNA WITH TOFU by CHEF DAN:

Serves 10-12

INGREDIENTS:

 1 Walla Walla sweet onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

7 baby portabella mushrooms, sliced

1 (14 Oz) packager firm tofu

1 (15 Oz) package part skim ricotta cheese

1 tablespoon dried oregano

1/2-teaspoon EACH ground nutmeg,  thyme, dried basil, and red pepper flakes

2 packages (10 Oz each) frozen chopped spinach, thawed and squeezed dry

1 (32 Oz) jar marinara sauce

1-(8 Oz) package shredded sharp cheddar cheese

1/4-cup Parmesan cheese

8 ounces lasagna noodles

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cook noodles according to package directions.

2.   In a skillet add oil over medium-high heat when sizzling.

3.   Add onion and sauté for 3-4 minutes.

4.   Add garlic and mushrooms sauté 2 minutes.

5.   Set aside.

6.   Drain tofu, reserving 2 tablespoons liquid.

7.    In a blender place tofu and reserve liquid, pulse until blended.

8.   Add ricotta cheese, herbs, and red pepper flakes, process until smooth 1-2 minutes.

9.   Transfer to a bowl, add mushroom mixture, and combine spinach.

10.                Season with sea salt and pepper; set aside.

11.                Drain noodles and spread half the marinara sauce in 13X9-inch baking dish coated with Pam.

12.                Layer with 3 or 4 noodles, and half the tofu mixture, half spinach mixture.

13.                Repeat layers of noodles, tofu, and spinach.

14.                Top with reaming noodles and marinara sauce.

15.                Top with Parmesan cheese and cheddar cheese.

16.                Bake, uncovered in pre-heated oven for 30-35 minutes, or until heated through and cheese is melted.

17.                Let rest for 10 minutes, and serve

ENJOY  DAN:                     BON-JALAPENOS!!