Spinach Mushroom Lasagna

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 1 lb firm tofu
• 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 large onion, chopped
• 2 cloves garlic
• pressed black pepper, to taste
• 1 teaspoon nutmeg
• 2 teaspoons tarragon
• 2 teaspoons dill
• 8 ounces mushrooms
• 8 ounces spinach
• 1/2 cup fresh parsley
• 4 tablespoons breadcrumbs, toasted
• 1/2 cup walnuts
• 4 cups tomato sauce
• 9 lasagna noodles, al dente

Recipe

• 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.
• 6 add onion& saute till translucent.
• 7 add garlic, pepper, nutmeg, tarragon, dill& mushrooms.
• 8 saute for several minutes.
• 9 stir in chopped spinach& parsley.
• 10 saute very briefly.
• 11 remove from heat.
• 12 add the saute to tofu mixture.
• 13 blend briefly.
• 14 be sure to maintain the texture.
• 15 preheat oven to 350 degrees f.
• 16 lightly oil the bottom& sides of a baking dish.
• 17 add 2 to 3 tb of breadcrumbs& ensure that the dish is evenly coated.
• 18 sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce.
• 19 lay 3 noodles on top of the sauce& evenly spread half the tofu mixture on the noodles.
• 20 repeat a second layer.
• 21 then top with remaining walnuts, noodles& sauce.
• 22 sprinkle the rest of the breadcrumbs on top.
• 23 cover& bake for 30 minutes.
• 24 uncover& bake another 10 minutes.
• 25 cool for 20 to 30 minutes before slicing.