Spinach Mushroom Lasagna

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Ready In:
1hr 15mins
Ingredients:
20
Serves:
9
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ingredients

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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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