White Lasagna with Spinach, Mushrooms, and Sundried Tomatoes

I thought about naming this post Barack Losagna, but I don't want to jinx anything. Anyway, this lasagna is way good, and an excellent dish to serve to skeptical omnivores.

9 cooked lasagna noodles, rinsed and ready (tonight I used whole wheat to make up for the cake I had for lunch)

Alfredo Sauce adapted from Lachesis on the PPK
1/3 C Earth Balance
2 C soymilk (unsweetened is best)
12 oz silken tofu
1 T white wine or lemon juice
2 t onion powder
2-3 t garlic powder
1 t salt
Fresh black pepper to taste
pinch of nutmeg
1 T arrowroot powder

1 batch tofu ricotta (I use this one)

2 T extra virgin olive oil
2 cloves garlic
1/2 lb cremini mushrooms, sliced
1 lb fresh spinach
Handful chopped sundried tomatoes
1/2 t oregano
1/2 t thyme
Pinch of crushed red pepper
Salt and fresh black pepper to taste

Fresh basil, chopped (optional)

Lightly grease a 9x13 pan with olive oil and preheat the oven to 375. Combine all ingredients for the sauce puree with a hand mixer, blender, or food processor. Heat sauce in a pan over medium-low heat, stirring occasionally, until ready to use.

Heat the olive oil in a saute pan over medium heat. Add the garlic and saute for about a minute. Add the mushrooms and sundried tomatoes and saute for one minute more, and then add the spinach (you may have to add the spinach in 3 or 4 batches) and spices. Move the spinach around with tongs until it is just wilted, about 3 minutes.

Ladle about 1/3 cup of sauce into the lasagna pan and spread it evenly. Layer 3 lasagna noodles, half the ricotta, half the vegetables, and 1/3 of the remaining sauce. Layer another three noodles, the remaining half of the ricotta, the remaining half of the vegetables, and another 1/3 of the sauce. Place on the last three noodles, ladle on the remaining sauce, and bake for 25 minutes. Remove, allow to cool for 5 minutes, garnish with basil (if using) and serve, maybe with a simple salad and garlic bread.

I forgot to take a lasagna picture, but I will leave you with Danny's gorgeously minced garlic. I have no patience for mincing so I am always impressed.


Damn garlic, you are looking fine.