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SPINACH MUSHROOM LASAGNA
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Pasta
Amount Measure Ingredient -- Preparation Method
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1 lb Firm tofu
1 t 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 t 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.
Source Unknown
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