Spinach Mushroom Lasagna I

Main Ingredient: Walnuts Lasagna Noodles and Pastas Spinach
Course: Various Main Dishes
Dietary: Various vegetarian
Yield:

Spinach Mushroom Lasagna I ingredients

1 lb Firm tofu
1 t Salt
4 T Lemon juice
2 T Vegatable oil
2 1⁄2 T tahini
1 T Light miso
1 1⁄2 T olive oil
1 large Onion, chopped
2 large garlic clove, pressed
Black pepper, to taste
1 t Nutmeg
2 t tarragon
2 t dill
8 oz Mushrooms
8 oz Spinach
1⁄2 c Fresh parsley
4 T Breadcrumbs, toasted
1⁄2 c Walnuts
4 c Tomato sauce
9 lasagna noodles, al dente

Cooking Spinach Mushroom Lasagna I

1. Blend tofu in processor.
2. Add salt, lemon juice, vegetable oil, tahini & miso.
3. Blend till thoroughly smooth.
4. Set aside.
5. Heat olive oil. Add onion & saute till translucent.
6. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms.
7. Sautei for several minutes.
8. Stiri in chopped spinach & parsley.
9. Saute very briefly.
10. Remove from heat.
11. Add the saute to tofu mixture.
12. Blend briefly.
13. Be sure to maintain the texture.
14. Pre-heat oven to 350F.
15. Lightly oil the bottom & sides of a baking dish.
16. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
17. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce.
18. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles.
19. Repeat a second layer.
20. Then top with remaining walnuts, noodles & sauce.
21. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes.
22. Uncover & bake another 10 minutes.
23. Cool for 20 to 30 minutes before slicing.
24. Madhur Jaffrey, "The World of the East Cookbook".