Recipe: Mushroom & Spinach Summer Lasagna

Serves 8
205 Calories per serving (Low-Carb)

1 lbs frozen spinach
2 t vegan ‘butter’ ?
3 cloves garlic, minced
1 pound ‘ricotta’ cheese
- ¼ c cashews
- 1 lb tofu
- 1T lemon juice
- 1 clove garlic, minced
- ½ t salt
 1 lbs mixed mushrooms, cut into large chunks
2 t sweet balsamic vinegar
¼ cup chopped fresh flat-leaf parsley
1 cup plain soy milk
2T all-purpose whole wheat pastry flour
1/4 t ground nutmeg
6 oz. grated mozzarella soy cheese
Sufficient thin zucchini slices (2-3 zucchini)
Salt & Freshly ground black pepper

Heat oven to 350 degrees.

Saute the garlic until light golden in butter. Drain spinach in a colander. Add the spinach leaves, cover, and cook, stirring occasionally, 4 to 5 minutes. Drain spinach in a colander. Place in a large bowl.

Make Ricotta:
Combine tofu, cashew, salt, garlic and lemon juice in a food processor. Blend until the texture of ricotta cheese. Combine with spinach mixture in bowl and add pepper to taste.

Melt 1/2 t butter and saute the mushrooms until soft and browned. Then add 1t salt and pepper. Deglaze skillet by pouring 2 t balsamic vinegar into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Put cooked mushrooms into medium bowl and combine with parsley.

Make White Sauce:
In saucepan melt ½ t butter. When butter bubbles, add flour and whisk constantly, 1 minute. Slowly add warmed milk - whisking constantly, until mixture becomes thick. Remove pan from heat and stir in 1/2 t salt, pepper, ¼ t nutmeg. Set aside.

Assemble Lasagna:
Spread some sauce in bottom of 9-by-13-inch baking pan. Place layer of zucchini in pan. Spread spinach mixture, then mushroom mixture, and finally some sauce on top. Repeat layers several times. For last layer, place a layer of ricotta mixture on top; spread sauce over zucchini then sprinkle with 1/2 cup grated cheese. 
Bake lasagna until top is golden brown, 1 hours. Let stand 20 minutes before serving.