Spinach Mushroom Lasagna I Recipe

Spinach Mushroom Lasagna I Recipe

Yield: 9 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Firm tofu,
1 tsp: Salt,
4 tbsp: Lemon juice,
2 tbsp: Vegetable oil,
2 1/2 tbsp: Tahini,
1 tbsp: Light miso,
1 1/2 tbsp: Olive oil,
1 large: Onion, chopped
2 large: Garlic cloves, pressed
Black pepper to taste,
1 tsp: Nutmeg,
2 tsp: Tarragon,
2 tsp: Dill,
8 ounce: Mushrooms,
8 ounce: Spinach,
1/2 cup: Fresh parsley,
4 tbsp: Breadcrumbs, toasted
1/2 cup: Walnuts,
4 cup: Tomato sauce,
9 each: 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 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 from luhu.jp