Spinach Mushroom Lasagna I

1 lb Firm tofu

1 ts Salt

4 tb Lemon juice

2 tb Vegetable oil

2 1/2 tb Tahini

1 tb Light miso

1 1/2 tb Olive oil

1 lg Onion, chopped

2 lg Garlic cloves, pressed

Black pepper to taste 1 ts Nutmeg

2 ts Tarragon

2 ts Dill

8 oz Mushrooms

8 oz Spinach

1/2 c Fresh parsley

4 tb Breadcrumbs, toasted

1/2 c Walnuts

4 c Tomato sauce

9 ea Lasagna noodles, al dente

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture. Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Madhur Jaffrey, "The World of the East Cookbook"