||SPINACH MUSHROOM LASAGNA I
1 lb Firm tofu
1 ts 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 ts 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 and
miso. Blend till thoroughly smooth. Set aside.
Heat olive oil. Add onion and saute till translucent. Add garlic, pepper,
nutmeg, tarragon, dill and mushrooms. Saute for several minutes. Stir in
chopped spinach and 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 and sides of a baking dish.
Add 2 to 3 tb of breadcrumbs and 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 and evenly spread half the tofu
mixture on the noodles. Repeat a second layer. Then top with remaining
walnuts, noodles and sauce. Sprinkle the rest of the breadcrumbs on top,
Cover and bake for 30 minutes. Uncover and bake another 10 minutes. Cool for
20 to 30 minutes before slicing.
Madhur Jaffrey, "The World of the East Cookbook"