Spinach Lasagna
serves 6

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Spinach Lasagna
This is my standard recipe for company. It has never failed to impress guests and it couldn't be easier. You can make it ahead and bake it when needed. See below for a stuffed shell version of this recipe.
Ingredients:
2 bunches fresh spinach (can substitute 2-10 oz packages drained frozen spinach)
1 large head broccoli, chopped, set aside
1 package firm tofu, drained (or 16 ounces plant based ricotta)
​1/2 teaspoon garlic powder (optional)
tomato sauce (recipe follows)
9 uncooked lasagna noodles
Directions
  1. Place a steaming basket in the bottom of a medium saucepan. Pour about 1 inch of water in the bottom of the pan.
  2. Place washed spinach inside, cover and steam until just wilted. About 5 min. 
  3. Cool and drain the water from the spinach completely. (Skip this step if using frozen spinach, but make sure to thoroughly drain the spinach.) 
  4. Preheat oven to 375 degrees. 
  5. In a blender combine tofu and garlic powder,  mix well until well blended.
  6. In a medium bowl combine the tofu, spinach and broccoli.
  7. In the bottom of a 12x8-inch rectangular baking dish spread 1/3 of tomato sauce. Cover the sauce with 3 uncooked lasagna noodles. Top with 1/2 the spinach mixture.
  8. Spread half of the remaining tomato sauce on top of the spinach mixture.Place 3 more lasagna noodles on to of the tomato sauce. Spread 1/2 the remaining spinach mixture on top.  
  9. Top with 3 more uncooked noodles. Spread the rest of the spinach/cheese mixture over the noodles.
  10. Top with the last 3 uncooked noodles and spread with the last of the tomato sauce.  
  11. Cover with foil. Bake 50 min. (or until lasagna noodles are tender). Let stand 5 min. before serving.

Tomato Sauce  

Ingredients:
1 tablespoon olive oil
1/2 large chopped onion
2-3 cloves minced garlic
1 (6 oz) can no-salt added tomato paste
1/2 cup each red wine and water
1 (14.5 oz) can no-salt added crushed tomatoes
9 fresh chopped basil leaves
salt and pepper to taste
Directions:
  1. Heat a medium saucepan over medium high heat. Add the oil and saute the onions and garlic until golden brown. 
  2. Add tomato paste. Stir 2-3 min. Add water, wine, crushed tomatoes, and basil leaves. 
  3. Bring the sauce to a boil. Lower heat to low and simmer stirring occasionally for at least 20 min.
Calories 187,  Fat 2.2g,  Cholesterol 0mg,  Sodium 278mg
Carbohydrates 34g,  Fiber 4.5g,  Sugars 4.5g,  Protein 10.9g