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2 pounds spinach or a mix of spinach and other greens (chard, dandelion, etc.)

2 tablespoons olive oil

Salt and pepper

1 recipe Almesan (page 207)

1 recipe Pine Nut Cream (optional)

PREHEAT THE oven to 375°F degrees. Have ready a 9 × 13-inch deep lasagne pan and a double layer of aluminum foil that can tightly cover the pan. Also have ready the prepared Marinara Sauce and Tofu Ricotta.

Wash the spinach well, drain, and place in a steamer basket in a large pot. Cover and steam for 8 to 10 minutes, until the spinach is wilted and a deep green. Uncover and remove from the heat, allowing the spinach to cool to the touch. Squeeze handfuls of the spinach to remove the excess water and chop coarsely. Toss with the olive oil and season with salt and pepper.

Ladle about ½ cup of sauce into the bottom of the lasagne pan and layer with 5 to 6 noodles, either precooked or raw. Add about half of the tofu ricotta, a layer of spinach, and about one-third of the sauce. Add another layer of noodles (4 to 5), the rest of the ricotta, the remainder of the spinach, and another third of the sauce. Top with the remaining noodles, then top the noodles with remaining sauce. Or, if you wish, you can combine the spinach with the ricotta before layering.

If using uncooked noodles, gently pour 1 cup of warm water over the top of the assembled casserole, being careful to pour into the gaps between noodles and the edges of the pan as well. Skip this step if using cooked noodles.

➣The recipe calls for a double batch of Marinara Sauce, which makes an evenly moist but not overly saucy casserole. For deliciously saucy lasagne, triple the sauce and reserve one-third for ladling over individual servings.

➣You can prepare the noodles either by the traditional “boiling first” method or by layering the uncooked noodles into the casserole and pouring a scant 1 cup of water over the entire assembled casserole before baking. The precooking method is more work but results in a “neater” layered lasagne. The uncooked method is very easy and less messy but the noodles tend to curl up a bit during the baking, which doesn’t matter much if additional sauce will be poured on top of individual servings.

If you wish, you may generously sprinkle Almesan on top of the lasagne before baking.

Tightly crimp two overlapping layers of foil over the top of the pan. Bake for 30 to 35 minutes, until the pasta is tender, then remove the foil and bake for another 20 minutes, until edges of noodles are slightly browned and sauce is bubbling. Allow to cool 10 minutes before slicing. Best if served with additional marinara sauce.

Variation: Mushroom-Spinach Lasagne: In addition to the spinach layers, add 1 pound of white button or cremini mushrooms, sliced thinly and sautéed in 2 tablespoons of olive oil. Cook until all of the water has evaporated and the mushrooms are browned and tender.

White and Red Lasagne: After removing the foil for the final baking step, top the lasagne with Pine Nut Cream. Bake for an additional 20 to 24 minutes, until the topping is lightly browned and cracked.

ASPARAGUS AND LEMONGRASS RISOTTO

SERVES 4 TO 6

TIME: 1 HOUR 20 MINUTES

Find your purpose in life with this unusual risotto. You begin by pondering your existence while stirring aromatic vegetables in Arborio rice. Then you gradually add a steaming broth scented with lemongrass and ginger. After stirring for a few years, you’ll someday have this luscious, creamy asparagus risotto with a decidedly Thai twist. It’s delightful served garnished with chopped roasted peanuts and a twist of lime, or serve alongside grilled Tangerine Baked Tofu (page 126) for a complete meal. Existential crisis over.

Lemongrass broth: 3 cloves garlic, whole and unpeeled

1-inch piece fresh ginger, sliced into ¼-inch slices

1 small stalk lemongrass, or 1 tablespoon dried, chopped lemongrass

➣Fresh lemongrass is available in well-stocked gourmet-type grocery stores or at Asian markets. If you can’t find it, look for dried, chopped lemongrass in the spice aisle. When