Spinach Mushroom Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
9
ingredients
- 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
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.
- Preheat oven to 350 degrees F.
- 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.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0