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<title>Tuscan Spinach Lasagna</title>
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<p class=MsoNormal>Tuscan cooking is characterized by simple food, not covered
in heavy sauces made of butter or cream. Cooking is done with olive oil and
fresh natural herbs like sage, rosemary and basil. Olive oil is the base for
most salad dressings, drizzled over warm bread, used in soups and stews, and as
demonstrated here Lasagna </p>
<p class=MsoNormal><![if !supportEmptyParas]> <![endif]><o:p></o:p></p>
<p class=MsoNormal><span style='color:black'>Tuscan Spinach Lasagna<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'><![if !supportEmptyParas]> <![endif]><o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>Ingredients<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'><![if !supportEmptyParas]> <![endif]><o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>8 ounces lasagna pasta (8 sheets)<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>2 Cups of fresh spinach hand torn
to prevent bruising (alternatively you can, in portion, roll the spinach like a
cigar and slice<span style="mso-spacerun: yes">�������� </span></span><span
style='color:#CCFFCC'>--------</span><span style='color:black'> with a sharp
knife, but the tearing method is faster<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>1 6 oz bottle of marinated
artichoke hearts drained (reserve the liquid) <o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>1 Small onion sliced thin<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>1 small red pepper diced<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>2 ounces of sliced green olives<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>8 ounces button mushrooms sliced<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>1 Tbls chopped garlic<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>4 Tbls extra virgin olive oil<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>4 ounces Parmesan soy cheese
grated<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>4 ounces Romano soy cheese grated<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>4-5 leaves of fresh basil torn<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>pinch of rosemary <o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'><![if !supportEmptyParas]> <![endif]><o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>Preparation<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'><![if !supportEmptyParas]> <![endif]><o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>Preheat the oven to 350�
Fahrenheit. Mix the two cheeses and set aside. Saut� sliced onions and garlic
in 2 Tbls olive oil until soft, add the diced red pepper and reserve liquid
from the artichoke hearts cook for about 2-3 minutes covered at medium low
setting, you don�t want to let the onions over cook. Turn the heat off and add
the artichoke hearts and olives, stir, re-cover and set aside.<o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'><![if !supportEmptyParas]> <![endif]><o:p></o:p></span></p>
<p class=MsoNormal><span style='color:black'>In a 4� x 4� x 8� oven proof glass
baking dish start with a � cup of the saut� mixture and layer two overlapping
sheets of dry lasagna pasta and cover with 1/3 cup of the saut�, 1/3 cup of the
cheese mixture and a drizzle of olive oil. Repeat the process ending with the
last of the sauce and cheese mixture on top. Place covered in the preheated
oven and bake for 30 minutes, uncover and bake for an additional 5 minutes or until
the cheese has bubbled and browned slightly.<o:p></o:p></span></p>
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