Spinach mushroom lasagna

9 servings

Ingredients

Quantity Ingredient
1 pounds Firm tofu
1 teaspoon Salt
4 tablespoons Lemon juice
2 tablespoons Vegetable oil
2½ tablespoon Tahini
1 tablespoon Light miso
1½ tablespoon Olive oil
1 large Onion, chopped
2 larges Garlic cloves, pressed
Black pepper to taste
1 teaspoon Nutmeg
2 teaspoons Tarragon
2 teaspoons Dill
8 ounces Mushrooms
8 ounces Spinach
½ cup Fresh parsley
4 tablespoons Breadcrumbs, toasted
½ cup Walnuts
4 cups Tomato sauce
9 eaches Lasagna noodles, al dente

Directions

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 ⅓ of walnuts on bottom of dish, followed by ¼ 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.

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