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Spinach Mushroom Lasagna I

Recipe name:
Spinach Mushroom Lasagna I

Recipe category:
Pasta

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Recipe details:

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"

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Spinach Mushroom Lasagna I

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