Spinach Lasagna

• 12 each lasagna noodles curly
• 2 tablespoons olive oil
• 1 1/4 pounds spinach stems removed, chopped
• 1 medium onions chopped
• 2 each broccoli florets stalks, cut up
• 1 pound mushrooms sliced
• 2 each garlic cloves
• 5 1/2 cups tofu cheese sauce
• 2 cups tomato sauce

1. In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.
2. Drain well.
3. Toss with 1 tablespoon of the oil to keep the noodles from sticking.
4. Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.
5. Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.
6. Drain the spinach and rinse under cold running water.
7. Use your hands to squeeze the excess water from the spinach.
8. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
9. Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.
10. Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes.
11. Stir in the Tofu "cheese" sauce, and remove from the heat.
12. Preheat the oven to 350F (180C).
13. Lightly oil a 9x13-inch baking dish.
14. Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.
15. Spread with half the spinach filling.
16. Top with 4 more noodles, and spread with the remaining filling.
17. Top with 4 more noodles, and spread the remaining tomato sauce on top.
18. Bake until bubbling, 25 to 30 minutes.

lasagna noodles, olive oil, onions, broccoli florets stalks, mushrooms, garlic, tofu cheese sauce, tomato sauce

Taken from recipeland.com/recipe/v/spinach-lasagna-44301 (may not work)