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| RECIPE FOR SPINACH MUSHROOM LASAGNA |
Title: Spinach Mushroom Lasagna
Category: Vegetarian Entree
Serves: 9
Ingredients:
| 1.00 | lb | Firm tofu | | 1.00 | ts | Salt | | 4.00 | tb | Lemon juice | | 2.00 | tb | Vegetable oil | | 2.50 | tb | Tahini | | 1.00 | tb | Light miso | | 1.50 | tb | Olive oil | | 1.00 | lg | Onion, chopped | | 2.00 | lg | Garlic cloves, pressed | | | Black pepper to taste | | 1.00 | ts | Nutmeg | | 2.00 | ts | Tarragon | | 2.00 | ts | Dill | | 8.00 | oz | Mushrooms | | 8.00 | oz | Spinach | | 0.50 | c | Fresh parsley | | 4.00 | tb | Breadcrumbs, toasted | | 0.50 | c | Walnuts | | 4.00 | c | Tomato sauce | | 9.00 | ea | Lasagna noodles, al dente |
Instructions:
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.
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