Spinach Mushroom Lasagna


Serves: 9
Total Calories: 180

Ingredients

1 pound tofu firm
1 teaspoon salt
4 tablespoons lemon juice
2 tablespoons vegetable oil
2 1/2 tablespoons tahini
1 tablespoon light miso
1 1/2 tablespoons olive oil
1 onion chopped
2 garlic cloves, pressed
black pepper to taste
1 teaspoon nutmeg
2 teaspoons tarragon
2 teaspoons dill weed
8 ounces mushrooms
8 ounces spinach
1/2 cup parsley fresh
4 tablespoons bread crumbs toasted
1/2 cup walnuts
4 cups tomato sauce
9 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"

Nutritional Facts:

Serves: 9
Total Calories: 180
Calories from Fat: 88

This Spinach Mushroom Lasagna recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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