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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