Tortilla Fresh Spinach Lasagna
3 bn Fresh spinach
3 pk Silken firm tofu
1/2 c Green onions; chopped
2 tb Olive oil
2 tb Parsley; chopped
1/2 ts Salt
2 ts Miso
1/8 ts Nutmeg
1/8 ts Black pepper
Bottled tomato sauce
2 c Mushrooms; sliced, sautéed
3 tb Olive oil
Layer Tortillas as needed.
Bring 4 quarts of water to a boil in a large pot. Blanch washed spinach for one minute and let drain in a colander. Stir 1/2 tsp salt and 1 tb olive oil into the water. Sauté green onions in 2 tb olive oil for 1 minutes. Chop spinach and add to the onions. combine with all remaining ingredients and set aside. Spray a round baking dish with oil, lay tortilla, start layering process, top with a tortilla and mushroom, and bake at 400F until done.