Spinach Mushroom Lasagna I

Recipe Ingredients

1 lb	454g / 16oz	Firm tofu
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Lemon juice
2 tablespoons	30ml	Vegetable oil
2 1/2 tablespoons	37ml	Tahini
1 tablespoon	15ml	Light miso
1 1/2 tablespoons	22ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2 tablespoons	30ml	Garlic cloves - pressed (large)
1		Black pepper to taste
1 teaspoon	5ml	Nutmeg
2 teaspoons	10ml	Tarragon
2 teaspoons	10ml	Dill
8 oz	227g	Mushrooms
8 oz	227g	Spinach
1/2 cup	118ml	Fresh parsley
4 tablespoons	60ml	Breadcrumbs - toasted
1/2 cup	118ml	Walnuts
4 cups	948ml	Tomato sauce
9		Lasagna noodles - al dente

Recipe Instructions

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"

Source:
Net

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