• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Spinach Mushroom Lasagna

  • Recipe Submitted by on

Category: Pasta, Main Dish, Vegetarian

 Ingredients List

  • 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 Lasagna noodles, al dente


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.

Madhur Jaffrey, "The World of the East Cookbook"

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